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!
Still really confused when you’re meant to brown the chicken – Nagi, can you please clarify, people are confused!!
To clarify Nagi, in the first instruction you say the cook the chicken until you can shred it but then in the last one (Brown chicken) it says to brown the whole fillet…. this doesn’t make sense.
Hi Mike – if you read the post it is clearer – first you cook the chicken until it is soft and you shred it and then you put the shredded chicken back in a frypan to get those nice crispy bits you see in the photos! That’s the browning step. N x
Thanks Nagi, but as an end-user of the recipe I beg to differ – you say “fry until dark golden brown on one side, flip and cook the other side – to me referring to “”one side then the other” suggests the fillet not the shredded chicken, I think you jst need to clarify that, i.e: mentioned the shredded chicken.
Anyway, I did this last night (without the browning as I was confused) but it still came out very nice – using the left overs in a Mexican bean and corn soup tonight 🙂
Another winner! Thank you Nagi for always having the recipe for exactly what I crave! I bought whole chicken legs on super special and this was a perfect recipe for family taco night! Thank you!!
Hi Nagi,
Ive made this before and absolutely loved it but I used the sriracha substitute instead… I want to now make it for about 15-20 people but not sure of the quantities to use of chipotle powder, paprika and sriracha… can you help please?
Thanks
Thanks for another incredible dinner. So easy to prepare!! I was afraid that the sauce would be too spicy but if anything could have used just a little more heat for me (and perfect for my husband and kids who have lower spice tolerance). We used the meat for tacos with pico de gallo and sour cream. Even my daughter who doesn’t love chicken asked to have this part of our dinner rotation!
nagi, when in the process do you brown the meat? before the sauce?
I’m confused about this as well – is the chicken browned *after* shredding it or *before* Nagi? It seems strange to do it after but I think that is what you mean – can you clarify please?
Did you get an answer, I too am confused by the browning step.
Nope! I think i ended up browning after shredding but it kind of dried out the meat so you may want to avoid that.
I’ve cooked this several times using chicken thighs. I’ve stuck to the main recipe with a few tweaks of my own, as you do sometimes. I sometimes add blackbeans for texture and health. It’s a failproof recipe. Thankfully my Woolworths stocks the Adobe sauce! Thankyou for this. My partner requests this often so I’m making it again today. We freeze several containers for later.
I tried the chipotle alternative with adobo powder. It tastes phenomenal. The sauce is a bomb! Thank you Nagi for sharing your recipes
I’ve been making this for over a year now and every single time I make it amazes me. The sauce after it’s been blended my gosh, you could bottle and sell that stuff. It’s become a staple in my household. Simply (and simple!) delicious!!.
Is it possible to just throw all this in the crockpot and go?
Hi Elle, the directions are there for a slow cooker, pressure cooker and stove – use the slow Coker directions 🙂 N x
Nagi , Thank you so much for your wonderful recipes. I made this one yesterday . So easy and everyone loved it . I even managed to find the chipotles in adobo at Woolies!
Perfect Ali!! N x
This is the BEST Mexican shredded chicken recipe EVER. So tasty and super simple to make. Made this for a party the other night and my guests were licking the crockpot. Definitely worth saving as you won’t be disappointed.
Can I double this recipe?
Yes 100% Mia – this one is perfect for big batch cooking! N x
Thank you!!! It was for a work potluck but it almost didn’t leave the house! Smelled and tasted soooooo goooood!
Nagi I have cooked using just using your recipes each day in the last week and everyone in this house has complimented how great the dishes are. Thank you for all the tips and advice! I’m very grateful 🙂
This is absolutely delicious and you’re right that the spiciness loses its edge over night. I’m just wondering if the serving sizes are correct for standard size tacos? I’m hosting a Mexican themed dinner and have doubled the recipe but worried it won’t make 30-40 tacos!
(I slid the slider across to serve 10 and used about 1.7kgs of chicken breast)
I always throw in an extra breast, if there is left overs one night there won’t be the next..
Hi Nagi,
Just noticed the Pico de Gallo link on this page leads to the wrong recipe (Mexican shredded beef and tacos).
Sorry about that Anthony – the link is here: https://hairloss-solved.info/pico-de-gallo-authentic/%3C/a%3E N x
This is great although I may have over done the chillies. Any tips for calming the sauce down for the kids. I’ve added more sugar but it’s still too spicy for them.
This was so good it had so much flavour. 4 clean plates! I also made your guacamole and pico de gallo to go with it. Both fantastic. I served in on soft flour tortillas with some shredded cheese, sour cream and brown rice with black beans. Definitely a keeper.
Every single recipe I have tried from Nagi so far has been delicious! This one was no exception. I served the shredded chicken with brown rice, black beans, guacamole, salsa and sour cream and we loved every bite. Thank you Nagi!!
Broadway Coles sells it but they were out of stock tonight. 🙁 Does the Chipotle sauce work the same or does it need to be the Chipotle in Adobo?
Hi Amy, I have a sub listed in the recipe notes if you cannot locate the chipotles in adobo 🙂 N x
Hi Nagi,
I’m going to have my friends over for taco night and I’m currently cooking the Mexican shredded chicken in my amazing rice boiler. I’ll start with the Beef Barbacoa afterwards and let it cook until it falls apart!
My worry is that some of my friends (we’re all Swedish) will find the chipotle seasoned Chicken and beef too spicy, do you have any recipe for a milder dish to even out the spiciness?
When we cook American/Swedish tacos we use thick sour cream in our as a part of the taco, but I have a feeling that sour cream isn’t really part of the Mexican cuisine, would you be able to recommend something equivalent but still authentic Mexican?
Thanks a lot for the recipes!
thank you. if i would like to double the amount of chicken, do i have to cook for longer? I am assuming i would just double the ingredients