Mexican Shredded Chicken
Total Time
4 hours and 10 minutes
Prep Time
10 minutes
Cook Time
4 hours
Rating
4.96 out of 5 stars
(74)
Ingredients
5 servings
- 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
- 3 tbsp olive oil (Note 3)
- 2 tbsp lime juice
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Preparation
Step 1
Cook Chicken
Step 2
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).
Step 3
Pressure cooker: 35 minutes on high.
Step 4
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.
Step 5
Sauce
Step 6
Remove chicken and shred. Set aside.
Step 7
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.
Step 8
Brown Chicken
Step 9
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.
Step 10
To Serve
Step 11
Toss chicken in the sauce OR serve it on the side.
Step 12
Use for tacos (guacamole and Pico de Gallo, enchiladas, burritos, on green Mexican rice, quesadillas, sliders, on tostadas.
Step 13
Save recipe for the next time?
