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Home Mexican

Mexican Shredded Chicken

By Nagi Maehashi
293 Comments
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Published21 Mar '16 Updated19 Jun '25
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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!

Mexican Shredded Chicken - The smokey, rich, mildly spicy sauce is incredible! Super easy, fast to prepare, for the slow cooker, pressure cooker or stovetop!

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:

  1. Chuck ingredients in slow cooker (or pressure cooker or saucepan);

  2. Shred chicken, whizz liquid to transform into thick sauce;

  3. Serve and look like a champ. (I like this step the best).

Mexican Shredded Chicken - The smokey, rich, mildly spicy sauce is incredible! Super easy, fast to prepare, for the slow cooker, pressure cooker or stovetop!

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.

Chipotles in Adobo Sauce

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. 🙂

Mexican Shredded Chicken - The smokey, rich, mildly spicy sauce is incredible! Super easy, fast to prepare, for the slow cooker, pressure cooker or stovetop!

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

Made this for a gathering last weekend - OMG!!! Everyone LOVED IT!

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.

Mexican Shredded Chicken - The smokey, rich, mildly spicy sauce is incredible! Super easy, fast to prepare, for the slow cooker, pressure cooker or stovetop!

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!

Made this for a gathering last weekend - OMG!!! Everyone LOVED IT!

Mexican Shredded Chicken - The smokey, rich, mildly spicy sauce is incredible! Super easy, fast to prepare, for the slow cooker, pressure cooker or stovetop!

 

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Mexican Shredded Chicken - The smokey, rich, mildly spicy sauce is incredible! Super easy, fast to prepare, for the slow cooker, pressure cooker or stovetop!

Mexican Shredded Chicken

Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 4 hours hrs
Total: 4 hours hrs 10 minutes mins
Dinner
Mexican
4.96 from 74 votes
Servings5 – 6
Tap or hover to scale
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5 minutes prep is all that’s required for this shredded chicken tossed in a smokey, mildly spicy red sauce that’s loaded with flavour. Make this in your slow cooker, pressure cooker or on the stove – directions provided for all!

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
Prevent screen from sleeping

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:

1. Chipotles in Adobo Sauce is to Mexican cooking what soy sauce is to Asian cooking. It is dried chipotle chillies in a flavoured red sauce that is quite spicy. You can find Chipotles in Adobo in the canned goods aisle in most supermarkets in the US (its widely available there). In Australia, it is sold at Harris Farms, Thomas Dux, The Essential Ingredient in Rozelle (Sydney), Fiji Market in Newtown (Sydney), some Asian groceries and online from Firework Foods. I’m sure it’s available at other speciality stores too, they are just the ones I know.
Do a taste test to check for spiciness because brands can differ, though the brands I use in Australia are fairly similar. The ones I use are spicy but not “blow your head off” spicy. If yours is “blow your head off” spicy, you may want to use less. But note that the spiciness loses it’s edge overnight!
Leftovers freeze perfectly – I pop it in small ziplock bags, flatten it out and it’s easy to break a bit off to use as needed.
If you really can’t find Chipotles in Adobo Sauce but are still keen to try this dish, use 1 1/2 tbsp chipotle powder + 2 tsp SMOKED paprika powder + 1/4 cup sriracha (YES, really, it’s pretty close to Adobo Sauce when combined with chipotle and paprika) in place of the Chipotles in Adobo Sauce.
2. I use table salt. If you use kosher or sea salt flakes, use an extra 1/2 tsp.
3. Use 1 tbsp for each batch of chicken pan fried.
4. The chicken drops a lot of juice while cooking so there will be plenty of liquid in the slow cooker / pressure cooker. For the stove top, extra water is added so it ends up with the same amount of sauce at the end.
5. TO STORE: This makes lots because it keeps well and it’s a bit hard to make the Sauce with less chicken. It keeps for 3 days in the refrigerator. To freeze, I shred the chicken and freeze it separate from the sauce before pan frying. Defrost, then pan fry the chicken per the recipe, reheat sauce separately.
6. This makes enough for around 15 to 20 tacos, serving around 5 to 6 people (3 tacos per person).
7. Nutrition per serving, chicken and sauce only (not tortilla wrap and toppings), assuming 6 servings.
Slow Cooker Mexican Chicken Nutrition

Nutrition Information:

Serving: 220gCalories: 297cal (15%)Carbohydrates: 6.4g (2%)Protein: 41.5g (83%)Fat: 12.1g (19%)Saturated Fat: 1g (6%)Cholesterol: 110mg (37%)Sodium: 794mg (35%)Potassium: 321mg (9%)Fiber: 2.5g (10%)Sugar: 4.3g (5%)Vitamin A: 600IU (12%)Vitamin C: 7.4mg (9%)Calcium: 40mg (4%)Iron: 3.1mg (17%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

 

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!

Slow Cooker Pork Carnitas

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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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293 Comments

  1. Lisa says

    March 23, 2016 at 5:11 am

    This is making it’s way to my dinner table soon! I have some beef I that I need to cook, and I bet these flavors would taste wonderful with beef. Also, I was reading your avocado salad post, about how you’re thinking up going to 4 posts for week. I’m thinking about getting it up to 3/week, and I already think I can’t handle it! You are SO organized, Nagi! Wish I can be more like you!!! 🙂

    Reply
    • Nagi says

      March 25, 2016 at 6:18 am

      Hi Lisa!!! You know, I am not sure that 4 is wise. I tried it the other week and the 4th didn’t really get that much attention 🙁 I really think 3 is the limit. I just need to get a little smarter about making that 3rd one a lower cal meal! 🙂

      Reply
  2. Fida | Sweet and Savoury Pursuits says

    March 23, 2016 at 4:01 am

    Another delicious looking recipe, will definitely be giving this one a try!

    Reply
    • Nagi says

      March 25, 2016 at 6:16 am

      Ooh! I hope you do! N x

      Reply
  3. Ntombi Dube says

    March 23, 2016 at 1:04 am

    4 stars
    Nagi here you go again! I llke your recipes, this one looks ymmy. Nagi I am in SA so most of the ingredients dont have unless if maybe name differ like chipotle in Adobo Sauce, what can be a substitute for this if I do not get Chipotle in adobo sauce. I am really in this recipe nagi. Thanky you once again I am compiling your recipes in my home cook book

    Reply
    • Nagi says

      March 25, 2016 at 6:16 am

      So glad you like the look of this Ntombi!! 🙂 I have a suggestion for a substitution in the notes to the recipe! N x

      Reply
    • Narelle says

      March 23, 2016 at 9:10 pm

      You can buy the chipotle in adobo sce at the central market at a stall near front doors ,it has mainly Italian deli stuff but you ca n buy the cans there. Not sure the name

      Reply
      • Nagi says

        March 25, 2016 at 6:27 am

        Thank you so much for helping Narelle! 🙂

        Reply
  4. Claudia | The Brick Kitchen says

    March 22, 2016 at 6:26 pm

    So awesome Nagi! I haven’t made a shredded chicken (or pork) for tacos fillings before – mainly because I didn’t realise how easy it is! I don’t have a slow cooker at the moment, but 40 minutes is very doable. Thanks so much for the inspiration – now I just need to track down some chipotles! x

    Reply
    • Nagi says

      March 25, 2016 at 6:12 am

      Hope you manage to find them! They are SO WORTH hunting down – Magic Mexican ingredient!! 🙂

      Reply
  5. Sabrina says

    March 22, 2016 at 12:34 pm

    Yum, love those chipotles in adobo! I think the tacos might be my favorite way to eat this chicken too :). Appreciate all of your meal suggestions using this chicken!

    Reply
    • Nagi says

      March 25, 2016 at 6:07 am

      I can’t get ENOUGH of tacos!!! In any form!!! 🙂

      Reply
  6. Noel says

    March 22, 2016 at 10:54 am

    5 stars
    Ah Nagi,
    All of my favorite things! Mexican! Chicken! Crock Pot! Woolworth’s! (Ours are all closed, I’m so jealous!)
    giving this a shot as soon as I get my hands on some chiles in adobo.

    Reply
    • Nagi says

      March 25, 2016 at 6:06 am

      Oooh, hope you do Noel!!!!

      Reply
  7. Sam Roy says

    March 22, 2016 at 10:43 am

    5 stars
    Oh Nagi, you’ve done it again 🙂 I got chicken breasts out of the freezer this morning and had no idea what I was going to do with them but hey presto, Nagi to the rescue!!! As I’m in Melbourne I’ll have to do a search for the Adobo sauce so that’s my lunchtime mission – wish me luck . You keep making it so easy for me to impress my family. Thank-you again from the bottom of my heart xxx

    Reply
    • Nagi says

      March 25, 2016 at 6:05 am

      Oooh! I hope you found them Sam! Enjoy the long weekend – N x

      Reply
  8. Ruth says

    March 22, 2016 at 6:10 am

    Everything I have made from this blog is a hit with my husband. I am sure this will be also. Can’t wait to make it.

    Reply
    • Nagi says

      March 22, 2016 at 7:56 am

      Thank you Ruth! I’m so glad you are enjoying my recipes, I do hope you love this too! N x

      Reply
  9. Julie@Cooks with Cocktails says

    March 22, 2016 at 6:04 am

    Great recipe! It really does look incredibly versatile. Ill be using it for enchiladas this weekend!

    Reply
    • Nagi says

      March 22, 2016 at 7:55 am

      Thank you so much Julie!!! 🙂 I do hope you try it – ENCHILADAS, YESSSSSS! N x

      Reply
  10. ScribblersDad says

    March 22, 2016 at 3:46 am

    4 stars
    They sell several brands of chipotles in adobo sauce on Amazon. I cut the Chipotles in half and it was still borderline hotter than I can handle, and I like heat. Taste the sauce first! The heat varies can by can, even with the same brand.

    Reply
    • Nagi says

      March 22, 2016 at 7:52 am

      That’s a good tip, thank you! I will add it to the recipe 🙂

      Reply
  11. Jan says

    March 22, 2016 at 3:33 am

    Awesome as usual. Because I live in Canada anything Mexican is available. Try this mixed with Mac and Cheese, a crisp salad and homemade bread. Yummmmmmmmm.

    Reply
    • Nagi says

      March 22, 2016 at 7:51 am

      Oooh! What a MEAL COMBO!!!

      Reply
  12. Shalryn Morrison says

    March 22, 2016 at 3:32 am

    5 stars
    Do you know what I really love about your e-mails? You never limit them to just the recipe in question. Here’s the recipe for the shredded chicken, but along with it come links to guac, rice, enchis, soup, and all manner of mouth-watering goodies to let a person set a wonderful and complete spread. Everything i could possibly want to complete this meal is provided.

    I just wanted to mention that and let you know that I very much appreciate the way you “fill out” a menu with other items I would want to use at the same time. That is thoughtful and shows some beautiful initiative. Thank you.

    Reply
    • Nagi says

      March 22, 2016 at 7:27 am

      Thank you so much for your lovey message Shalryn! I’m so glad you appreciate that I provide links 🙂 I think I do it because when I’m planning a menu, I always find myself having to hunt down all the sides so I figure it’s helpful to provide suggestions! N x

      Reply
      • lindsay Cotter says

        March 22, 2016 at 9:28 am

        Yes, Nagi is the best and so thoughtful for us readers! <3

        Reply
  13. Dorothy Dunton says

    March 22, 2016 at 3:27 am

    Hi Nagi! I have been using my new crockpot a lot lately and I just happen to have all these ingredients on hand! I can see enchiladas in the very near future! I always have chipotles in my pantry and I store any leftover exactly like you do! I do the same with tomato paste. It’s so convenient when you just need a little to break off a chunk and the leftover never gets “lost” in the back of the frig! Those blackened bits reminds me of the burnt ends that result when you smoke brisket – the best!

    Reply
    • Nagi says

      March 22, 2016 at 7:26 am

      Oooh! I am looking forward to your feedback Dorothy, I hope you LOVE IT!!! 🙂 PS So jealous you smoke brisket, I don’t have a smoker and our brisket here in Aus is not like it is in the US, thinner and smaller and not as fatty, dries out!

      Reply
  14. Mila furman says

    March 22, 2016 at 3:08 am

    Nagi…these pics are just amazing!!! And my mind is spinning with all the incredible things I will be able to do with this sauce!!! I do love those chipotle peppers as well 🙂 Love the pan frying afterwards!!! And you can write more … I am always happy to read!

    Reply
    • Nagi says

      March 22, 2016 at 7:25 am

      Thanks gorgeous! Hope you are well and had a FAB weekend! N x

      Reply
  15. Muna Kenny says

    March 22, 2016 at 1:46 am

    I took a chicken to make later for lunch, I wish I saw your recipe earlier 🙁 … I’d love to try your recipe Nagi with some Mexican rice on the side!

    Reply
    • Nagi says

      March 22, 2016 at 7:24 am

      Oh boy YES!!!! Do you like green or red Mexican rice? I have to say, I am partial to GREEN!

      Reply
  16. Claire | Sprinkles and Sprouts says

    March 21, 2016 at 11:38 pm

    5 stars
    YUMMY!!!!!!!!!!!

    I have yet to find Chipotles in Adobo Sauce anywhere in WA, but I will be seeing if the online store you suggest delivers over here!! As I have no cans left from the ones I got sent by my cousin!
    I have a concoction I use as a substitute, but I will be trying your method, as I am sure it will be spot on!

    YUM!!! Slow cooker dinners are the BOMB 🙂

    My boys eat some spicy food but it does have to be mild or they start pretending their heads are exploding. So much fun at the dinner table 😉

    This looks so good that I will be trying them on it soon 🙂

    Reply
    • Nagi says

      March 22, 2016 at 7:21 am

      What?? That’s tragic Claire!!! I think you should do a huge order from Firework Foods 🙂 Chipotle powder too! Really good value, honestly, even including postage it is cheaper than buying it at stores!

      Reply
  17. swayam says

    March 21, 2016 at 10:47 pm

    These look SO SO good Nagi. I love smokey flavors too…and three tacos per person? Hmm..I might have polished off 5 of these!! Xo…

    Reply
    • Nagi says

      March 22, 2016 at 7:19 am

      3 VERY STUFFED ones!!! 🙂

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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