I stole this recipe for Mexican Shredded Chicken from Recipetineats.com. This slow cooker recipe makes shredded Mexican chicken that can be used a variety of ways. To start this chicken, place chicken in a slow cooker. Mix together chipotle in adobo sauce, garlic, oregano, cumin, onion powder, sugar and salt. Pour the mixture over the chicken and cook on low for 4 hours. Then remove the chicken and shred. Next, pan-fry the shredded chicken in a skillet to crisp the chicken. Puree the sauce in the slow cooker and mix with the crispy chicken. This new recipe lets you use the chicken anyway you want, you can make tacos, quesadillas, tostadas or slides. Give this new recipe a try!

Place 1 ½ lb chicken breasts in a sprayed slow cooker.

Then in a small bowl, add ½ cup chipotle in adobo sauce (4 chilies + sauce), 2 crushed garlic cloves, 1 tsp dried oregano, 1 tsp cumin, 1 tsp onion powder (or garlic powder), 2 tsp sugar, ¾ tsp salt and pepper.

Next, mix the sauce together and pour over the chicken. Then cover the slow cooker and cook on LOW for 4 hours.

Remove chicken and shred. Set aside.

Meanwhile, add 2 tbsp lime juice and 1 tbsp olive oil to sauce in slow cooker. Then use a stick blender to puree sauce. Adjust salt and pepper to taste.

Next, heat 1 tbsp oil in large skillet over high heat. Add ⅓ to ½ of the chicken and fry until dark golden brown on one side, flip and cook the other side very briefly (don’t brown), then remove.

Pour the pureed sauce over the chicken, toss to combine.

You can use the chicken any way you want. I make quesadillas using a Mexican cheese blend, using an electric skillet to cook multiple quesadillas at the same time.

I top the chicken with more cheese and then close and crisp both sides.

If you like the recipe for Mexican Shredded Chicken you can try other Mexican dishes like Beef Enchiladas, Homemade Crunchwrap Supreme, Fiesta Chowder, Chicken Mini Empadas, or Mexican Corn Cakes.

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Mexican Shredded Chicken

This slow cooker recipe makes shredded Mexican chicken that can be used a variety of ways. To start this chicken, place chicken in a slow cooker. Mix together chipotle in adobo sauce, garlic, oregano, cumin, onion powder, sugar and salt. Pour the mixture over the chicken and cook on low for 4 hours. Then remove the chicken and shred. Pan-fry the shredded chicken in a skillet to crisp the chicken. Puree the sauce in the slow cooker and mix with the crispy chicken.

Course Entree

Prep Time 5 minutes

Cook Time 4 hours 10 minutes

Servings 6 people

Ingredients

• 1 ½ lb chicken breasts ~ 3 halves
• ½ cup chipotle in adobo sauce 4 chilies + sauce
• 2 garlic cloves crushed
• 1 tsp dried oregano
• 1 tsp cumin
• 1 tsp onion powder or garlic powder
• 2 tsp sugar
• ¾ tsp salt
• Pepper
• 3 tbsp olive oil
• 2 tbsp lime juice

Instructions

1. Place chicken and sauce ingredients in slow cooker. Cook on LOW for 4 hours. The chicken is ready when it can shred easily with a fork.

Sauce

1. Remove chicken and shred. Set aside.
2. Add lime juice to taste and 1 tbsp olive oil to sauce. Use a stick blender or transfer to a blender to puree sauce. Adjust salt and pepper to taste. You should have about 2 cups sauce.

Brown chicken

1. Heat 1 tbsp oil in large skillet over high heat. Add ⅓ to ½ of 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.

Serve

1. Toss chicken in the sauce or serve it on the side. Use for tacos, quesadillas, slider or tostadas.

Recipe Notes

I make quesadillas using a Mexican cheese blend, using an electric skillet to cook multiple quesadillas at the same time. Serve with sour cream or salsa.