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Slow Cooker Shredded Chipotle Chicken Recipe

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3.9 from 7 reviews

  • Author: Chef
  • Total Time: 4 hours 10 minutes (slow cooker method preferred)
  • Yield: 5 servings

Description

This shredded chicken recipe combines tender, slow-cooked chicken breast with a smoky chipotle and tomato sauce, perfect for fillings in tacos, burritos, enchiladas, or served alongside Mexican rice and other dishes. The chicken is cooked until easily shredded, then pan-fried to add a golden crust before being tossed in a smooth, flavorful sauce with lime and spices.

Ingredients

Chicken and Sauce

  • 1.5 lb / 750g boneless skinless chicken breast (~3 halves)
  • 1/2 cup chipotles in adobo sauce (approx. 4 chipotle peppers with 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 type)
  • 3/4 tsp salt
  • Pepper, to taste
  • 3 tbsp olive oil, divided
  • 2 tbsp lime juice

Instructions

  1. Cook Chicken: Place the chicken breasts and all sauce ingredients—chipotles in adobo, crushed tomatoes, crushed garlic, oregano, cumin, onion powder, sugar, salt, pepper, and 2 tbsp of olive oil—in your chosen cooking vessel.
  2. Slow Cooker Method: Add chicken and sauce ingredients into the slow cooker, cook on low for 4 hours until chicken is tender and easy to shred but not falling apart.
  3. Pressure Cooker Method: Cook chicken and sauce ingredients under high pressure for 35 minutes, ensuring tender shredding.
  4. Stovetop Method: Place chicken and sauce ingredients plus 1 cup of water in a medium saucepan, cover, and simmer on medium-low heat for 40 to 50 minutes, turning chicken occasionally until it shreds easily.
  5. Prepare the Sauce: Remove the cooked chicken and set aside. To the remaining sauce, add lime juice and 1 tbsp olive oil. Blend the sauce using a stick blender or transfer to a blender until smooth. Adjust salt and pepper to taste. Expect about 2 cups of finished sauce.
  6. Brown Chicken: Heat 1 tbsp olive oil in a large skillet over high heat. Add one-third to one-half of the shredded chicken and fry until the underside is dark golden brown. Flip and cook briefly on the other side without browning, then remove the chicken. Repeat with remaining chicken, adding 1 tbsp olive oil per batch.
  7. To Serve: Toss the browned shredded chicken in the sauce or serve the sauce on the side as preferred. Use as a filling for tacos, burritos, enchiladas, quesadillas, sliders, tostadas, or serve alongside Mexican rice with guacamole and pico de gallo.

Notes

  • Note 1: Chipotles in adobo add a smoky, spicy flavor; adjust quantity according to your spice preference.
  • Note 2: Salt helps enhance all the flavors in the dish; adjust to taste especially after blending the sauce.
  • Note 3: Olive oil is used both in the cooking and browning process to develop rich flavors and crisp texture on the shredded chicken.
  • Prep Time: 10 minutes
  • Cook Time: 4 hours (slow cooker), 35 minutes (pressure cooker), or 50 minutes (stovetop)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://saracooking.com/slow-cooker-shredded-chipotle-chicken-recipe/