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 Time5minutes
Cook Time4hours10minutes
Servings6people
Ingredients
1 ½lbchicken breasts~ 3 halves
½cupchipotle in adobo sauce4 chilies + sauce
2garlic clovescrushed
1tspdried oregano
1tspcumin
1tsponion powderor garlic powder
2tspsugar
¾tspsalt
Pepper
3tbspolive oil
2tbsplime juice
Instructions
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
Remove chicken and shred. Set aside.
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
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
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.