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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.