Mexican Shredded Chicken Recipe
This Mexican Shredded Chicken recipe delivers tender, flavorful chicken cooked in a smoky chipotle and tomato sauce. Perfectly cooked using slow cooking, pressure cooking, or stovetop simmering, the shredded chicken is finished by pan-searing for a crispy golden finish. The rich, tangy sauce is pureed and mixed with lime juice to enhance the dish's vibrant flavors, making it ideal for tacos, enchiladas, burritos, quesadillas, and more. This recipe serves 5 and combines a balance of smoky, tangy, and slightly sweet notes for an authentic Mexican taste experience.
- Prep Time: 10 minutes
- Cook Time: 4 hours (slow cooker), 35 minutes (pressure cooker), or 50 minutes (stovetop)
- Total Time: 4 hours 10 minutes (slow cooker method)
- Yield: 5 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Chicken and Sauce Ingredients
- 1.5 lb / 750g chicken breast, skinless boneless (about 3 halves)
- 1/2 cup chipotles in adobo sauce (about 4 chilies plus sauce)
- 14 oz / 400g can crushed tomatoes
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 1 tsp cumin powder
- 1 tsp onion powder (or garlic powder)
- 2 tsp sugar (any kind)
- 3/4 tsp salt
- Black pepper, to taste
- 3 tbsp olive oil, divided
- 2 tbsp lime juice
- 1 cup water (for stovetop method)
Instructions
- Cook Chicken: Choose your cooking method. For slow cooker, place chicken and sauce ingredients in the cooker and cook on low for 4 hours until the chicken can be easily shredded but is not mushy. For pressure cooker, cook on high pressure for 35 minutes. For stovetop, combine chicken and sauce ingredients in a medium saucepan with 1 cup water, simmer covered on medium-low for 40 to 50 minutes, turning occasionally, until the chicken shreds easily.
- Prepare Sauce: Remove the cooked chicken and shred it with two forks, then set aside. Add lime juice and 1 tablespoon olive oil to the remaining sauce. Puree the sauce using a stick blender or transfer to a blender. Adjust salt and pepper to taste. The sauce should yield about 2 cups.
- Brown Chicken: Heat 1 tablespoon of olive oil in a large skillet over high heat. Add one-third to one-half of the shredded chicken and fry until the bottom side is dark golden brown. Flip briefly just to warm the other side without browning it, then remove. Repeat with remaining chicken, adding 1 tablespoon olive oil per batch.
- To Serve: Toss the browned chicken with the pureed chipotle tomato sauce or serve the sauce on the side. This shredded chicken pairs wonderfully with tacos, guacamole, pico de gallo, enchiladas, burritos, green Mexican rice, quesadillas, sliders, or tostadas.
Notes
- Note 1: Chipotles in adobo provide smoky heat. Adjust quantity to your spice preference.
- Note 2: Adjust salt according to taste or dietary needs.
- Note 3: Olive oil is used for cooking and flavor; you can substitute with another neutral oil if preferred.
- Ensure not to overcook the chicken to avoid mushy texture.
- This recipe can be made ahead and stored refrigerated for up to 3 days or frozen for longer storage.
Find it online: https://recipeplenty.com/mexican-shredded-chicken-recipe/
