Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours. It’s easy, takes 5 minutes to prepare and you can make it in the slow cooker, pressure cooker or on the stove (directions provided for all). Use it for tacos, enchiladas, burritos, soup, on rice, quesadillas, sliders – the possibilities are endless!
I know there are a gazillion Mexican chicken recipes out there in this big-wide-cyber-world. I’m throwing my hat into the ring because I think this is a little different to most.
The thing that {I think!} distinguishes this chicken recipe from many others is the sauce. The smoky, mildly spicy red sauce that is the end result of a handful of ingredients that are thrown into the slow cooker.
See? Look. Dinner in three easy steps:
Chuck ingredients in slow cooker (or pressure cooker or saucepan);
Shred chicken, whizz liquid to transform into thick sauce;
Serve and look like a champ. (I like this step the best).
A key ingredient in this recipe is Chipotles in Adobo Sauce. To me, this is to Mexican cooking what soy sauce is to Asian cooking. Well, not soy sauce. More like oyster sauce or hoisin sauce. Because Adobo Sauce has a lot more complex flavours than soy sauce.
It comes in a can and is dried chipotles in a thick smokey, tangy, spicy, slightly sweet red sauce. It’s not expensive, about $3 – and freezes great! I put it in small ziplock bags and break bits off as required. Brush onto meat and grill it, add it into sauces – it’s like a secret weapon for a quick blast of Mexican flavour.
Though common throughout the US, it’s not yet mainstream in Australia (i.e. not at Coles, Woolworths), but I’m 20000% confident it will be in the near future as more and more people are discovering it’s magic power. I’ve listed places I know that sell it in the recipe (in Australia).
This is what it looks like.
Aside from the gorgeous, rich red sauce, you may have noticed that the shredded chicken has beautiful crispy brown bits. Let me be clear – this does not and cannot happen from cooking in the sauce! I do an extra, optional step of browning the chicken.
I really think this extra step is worth it because the browned parts are the best bits!! The caramelisation adds flavour and texture, plus it makes the massive pile of chicken even more enticing, don’t you think??
Actually, because I usually make this ahead, frying up the shredded chicken is not really an extra step because it’s how I reheat it. 🙂
This Mexican Shredded Chicken is ridiculously versatile, just like my Slow Cooker Pork Carnitas, one of the most popular recipes here on RecipeTin Eats (with good reason! 😉 ). Here are a few ideas:
Tacos – with all your favourite trimmings. This might be my favourite way…Here’s my Guacamole recipe and Pico de Gallo, in case you want them. 🙂
Enchiladas, Burritos, Sliders, Quesadillas, Taco Stack, Taco Soup, Enchilada Soup
With Mexican Green Cilantro / Coriander Rice, or make a Mexican Red Rice
You have the option to serve this with the chicken tossed in the sauce, or to serve the sauce on the side, like in the photo below. I don’t have a preference for either, it really depends on the occasion, who I’m feeding (clearly not vegetarians), and how long I think the chicken will be sitting around for. If I think the chicken is going to be out for a while, I usually toss it in the sauce because it keeps the chicken nice and moist (chicken breast has a tendency to dry out quickly when it cools) without losing too much crispiness.
I really think I should sign off here. This post is getting long. Have you ever met anyone before who can write over 1,000 words about a Mexican chicken? No? Well, now you have. 🙂 – Nagi x
P.S. Oh, just in case you need another eyeful of the chicken tossed in the sauce, here you go. Wipe your chin and get into your kitchen!
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Mexican Shredded Chicken
Ingredients
Chicken & Sauce
- 1.5 lb / 750g chicken breast , skinless boneless (~3 halves)
- 1/2 cup Chipotles in Adobo Sauce (4 chillies + sauce) (Note 1)
- 14 oz / 400g can crushed tomatoes
- 2 garlic cloves , crushed
- 1 tsp EACH dried oregano, cumin powder and onion powder (or garlic powder)
- 2 tsp sugar (any)
- 3/4 tsp salt (Note 2)
- Pepper
To Finish
- 3 tbsp olive oil (Note 3)
- 2 tbsp lime juice
Instructions
Cook Chicken
- Slow Cooker: Place Chicken & Sauce ingredients in the slow cooker and cook for 4 hours on low. The chicken is ready when it can be shredded easily with 2 forks but it should NOT be mushy (i.e. overcooked).
- Pressure cooker: 35 minutes on high.
- Stove: Place Chicken & Sauce ingredients in a medium saucepan and add 1 cup water. Simmer covered on medium low for 40 – 50 minutes, turning chicken occasionally, until chicken can be shredded with 2 forks.
Sauce
- Remove chicken and shred. Set aside.
- Add lime juice (to taste) and 1 tbsp olive oil to the sauce. Use a stick blender (or transfer to blender) to puree the sauce. Adjust salt and pepper to taste. You should have about 2 cups of sauce.
Brown Chicken
- Heat 1 tbsp oil in a large skillet over high heat. Add 1/3 to 1/2 the chicken and fry until dark golden brown on one side, flip and cook the other side very briefly (don’t brown), then remove. Use 1 tbsp oil for each batch you fry.
To Serve
- Toss chicken in the sauce OR serve it on the side.
- Use for tacos (guacamole and Pico de Gallo, enchiladas, burritos, on green Mexican rice, quesadillas, sliders, on tostadas.
Recipe Notes:
Nutrition Information:
Oh – and just in case you’re after PORK rather than chicken, here is a little peek at my PORK CARNITAS. Oi. So good. Check out those crunchy brown bits sparkling with the gorgeous flavoured juices!
Made both the pork and chicken recipes. They kicked ass! The End….
WHOOT WHOOT!!! 🙌🏻
Hi Nagi,
I made this last week for guests, along with your guacamole and salsa (insert proper name here).
The chicken was juicy and delicious. The sauce was hot & spicy. The guacamole the best I’ve ever had. The salsa (insert proper name here) fresh and delightful.
Needless to say my guests were impressed!! And Mexico is on my bucket list…
Many thanks for another fabulous recipe 😁
Cheers, Dee
PS I found chipotle in adobo sauce in a few different Woolies in Sydney and regional NSW. Coles seem to be yet to come to the party – their loss!!
Glad to hear that Dee! Thanks for letting me know! N x ❤️
Delicious! I used 4 thighs bone in and removed during shredding process. I used all the chilis during pressure cook but removed half before purée. I also didn’t brown chicken because I was in a rush. Loved the flavors. Salt after purée to get the content spot on before chicken is re added. Thanks for the post!
That’s fantastic to hear Marwa! Thanks for leaving a review! N x ❤️
does it work if you brown your chicken breasts first
YES! 🙂 N x
Winner chicken dinner! I was dubious about chicken breast in the pressure cooker, and used brined chicken breast, becasue I was.originally going to pan fry the chicken to use in tacos. Then I found this recipe! No adobo sauce or smoked paprika (and I didn’t brown the chicken either, because I was lazy, and needed dinner on the table fast). The kids all went back for seconds and luckily dad had dinner out tonight because there wasn’t any left for him! We found there was a bit too much sauce for that amount of chicken, , so next time I’d put another chicken breast in the pressure cooker.
That’s so great to hear Tamarra! Thank you for taking the time to let me know – N x
What about using bone and skin on chicken breasts?
Hi Cathy! Yep that will be great! N x
just to clarify, do you cook the chicken breasts, shred it and then fry it off to caramelise it and then add it back to the sauce?
Yep! That’s exactly right 🙂 N xx
Could you tell me if you do a quick release on the pressure cooker? Or let the pressure fall naturally?
I also use an InstaPot. Thank you!
Hi Anne! I do it both ways – depends if I’m in a rush! 🙂 N xx
Hi Nagi
What would half a cup of Chipotles in Abodo Sauce be in grams? Writing from the UK here & struggling to locate the ingredients, so don’t want to get it wrong when I do. Looking forward to giving it a go, Kaye.
Hi Kaye! I think around 130 g. I get a 200g can and I use about 2/3 of it for this recipe 🙂 N x
Hi Nagi,
I have previously made this recipe and it was delicious. I am going to make it again but I was wondering if there was a way to make it less spicy? I liked the spice but I know some people I am having over will think it is too spicy.
I love your site by the way.
Hi Michelle! So pleased you enjoy my site, thank you for the compliment 🙂 To reduce the spiciness, you’ll need to reduce the chipotles in adobo. You can cut it down to 1/3 cup without affecting the overall flavour, and use more sauce and less chillies, that will also make it less spicy. Another tip (this is a better way actually) is to make it the day before using the full 1/2 cup. When it is left for a day, the spiciness reduces but you still have all the sauce flavour! N xx
Made this tonight in my Pressure cooker. The smell from browning the meat alone had me salivating, but the finished product was soooo good.
Our ‘usually eats 2 Tacos’ 9 year old almost ate 4!
General consensus around the table was that this was amazing & needs to replace our Minced Beef taco recipe.
Thank you!
What a compliment! HIGH FIVE Simon, so pleased you enjoyed this! N xx
Love this recipe! I made it for one Taco Tuesday dinner party and am about to make it for another! Quick question though, I am now making enough for 13 people. I’m planning on getting around 3lbs of meat but I am wondering how much longer you think I should cook in the slow cooker? Any thoughts would be so helpful-thanks!
Hi Rachael! Pretty sure that 4 hours will still be enough 🙂 Quite different to scaling up a big piece of roast or similar!
I made it with the substitute sauce (chipotle powder, smoked paprika, Sriracha) and it still was good. I’ve since found LaMorena Chipotles peppers in Adobo sauce at Chile Mojo, Magill Rd in Adelaide. It’s $8 for a 372g can. Drakes at Newton had a San Marcos Chilpotle BBQ sauce. That smoked paprika is a fab spice, makes everything taste great, so different from normal paprika.
Oooh! Grace, I’m so pleased you enjoyed it with the sub sauce too, thank you for letting me know! ❤️
Another winner dinner Nagi! My family love this one. I just added black beans and served it bowls with chopped cucumber, drained corn and rice. Thanks so much!
High praise!! ❤️ So pleased you enjoyed this Grace, thanks for letting me know! N xx
I normally cook chicken breasts for about 8-10 min on high pressure. this calls for 35 min. Is that a typo or is 35 min. the right time? Seems like it would be really overcooked. I use an Instantpot
Thanks!
Hi Brent! This goes beyond the point of overcooked to be shreddable 🙂 That’s why I do it for 35 minutes, but 25 minutes would probably do it. I do 35 min to be safe. N xx
So for chicken to be pulled it technically needs to be over cooked some?
Yes, it needs to be past the point of overcooked so it becomes soft enough to easily shred. 🙂
got it. thanks!
DELISH! we did chicken and cut the adobo peppers down and didnt brown bc we didnt want the extra oil and no sugar! STILL GOOOOOOOOD!
That’s wonderful to hear Amanda! Thank you for letting me know! N xx
Fantastic and super easy! I love it. Thank you for sharing this recipe. It is hot, hot, HOT! Haha not for the faint of palate; that’s for sure.
WHoot! 🙌🏻
Hi Nagi,
I had originally downloaded another recipe but after reviewing the ingredients I knew I wouldn’t be satisfied. I checked Pinterest and found yours. The Chipotle in Adobo sauce sold me!
The sauce is just amazing! The only change I made was the tomatoes . . I only had canned tomato sauce but it worked great!
I just finished making it and I can’t stop tasting the sauce.
Thank you so much!
Fantastic to hear Ria! I’m so pleased you enjoyed this, thank you for letting me know! N xx
Hi Nagi. We have an exchange student from Mexico and he loves this in Tacos! Thank for the recipe 🙂
AWESOME! I’m so pleased to hear you enjoyed this one Tania! Hope you have a great weekend – N x
This was really great! I added a tiny bit of cinnamon to mine though (ground cassia cinnamon is close enough to real cinnamon for me), It was a little more than a pinch. The sauce was excellent for chicken chimichangas. I doubled the recipe (increased but not doubled the spices) and it came out fantastic. I am very glad that i found this extremely easy and great tasting recipe.
Thanks for trying my recipe Clay! I’m so glad you liked it, thank you for the kind words. 🙂 Have a lovely weekend! N x
by the way, no lime juice for the Chimichangas.
but it did go well for Tacos…