Mexican Shredded Chicken
User Reviews
5
Mexican Shredded Chicken
Description
This dish uses chipotles in adobo, crushed tomatoes, garlic, and spices like oregano, cumin, and onion powder combined and slow cooked with chicken breasts. Cooking options include slow cooker, pressure cooker, or stovetop simmering with added water to ensure moisture. Once the chicken is tender, it's shredded and browned in a skillet with olive oil for a crispy edge while remaining moist inside.
The sauce is pureed with lime juice and additional oil for a smooth, bright finish. Shredding the chicken lets it soak up the smoky, spicy tomato sauce, typical of Mexican dishes, and the pan-frying step adds a caramelized crust contrasting the tender interior.
This recipe is well-suited for tacos, burritos, or meal prep. It makes a generous amount, serving several people with leftovers that store well. The smoky chipotle flavor is distinct but adjustable depending on the brand used.
For storage, shred and freeze chicken separately from sauce, reheat by pan-frying, and warm sauce before serving. The recipe notes variations for chipotle substitutes if unavailable and advises taste testing for spice level.
Ingredients
Chicken & Sauce
- 1.5 lb / 750g chicken breast , skinless boneless (~3 halves)
- 1/2 cup chipotle in adobo sauce 4 chillies + sauce) (Note 1
- 14 oz / 400g crushed tomatoes canned
- 2 garlic crushed, cloves
- 1 tsp oregano each; or garlic powder instead of onion powder
- 1 tsp cumin
- 1 tsp onion powder
- 2 tsp sugar (any)
- 3/4 tsp salt (Note 2)
- black 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.
Notes
- Chipotles in Adobo provide smoky heat; substitute with chipotle powder, smoked paprika, and sriracha if needed.
- Brands differ in spiciness, so adjust amount based on taste tests; spiciness mellows overnight.
- Freeze shredded chicken separate from sauce for convenient storage; thaw and pan-fry chicken before serving.
- Use table salt as measurement; adjust when using coarse salts.
- This recipe yields enough for about 15-20 tacos, serving roughly 5-6 people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 220g | |
| Calories | 297cal | 15% |
| Carbohydrates | 6.4g | 2% |
| Protein | 41.5g | 83% |
| Fat | 12.1g | 19% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 110mg | 37% |
| Sodium | 794mg | 33% |
| Potassium | 321mg | 7% |
| Fiber | 2.5g | 10% |
| Sugar | 4.3g | 9% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 40mg | 4% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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