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Mexican Shredded Chicken

Serves: 6

Shredded chicken breast tossed in a killer Mexican sauce, loaded with Smokey Chipotle flavors. It’s easy, 5 minutes prep is all that's required for this shredded chicken tossed in a Smokey, mildly spicy red sauce that's loaded with flavor. Make this in your slow cooker, pressure cooker or on the stove!


Chicken & Sauce

1.5lb chicken breast, skinless boneless (~3 halves)

½ cup Chipotles in Adobo Sauce (4 chillies + sauce) (Note 1)

14oz can crushed tomatoes

2 garlic cloves, crushed

1 tsp EACH - dried oregano, cumin powder, onion powder or garlic powder

2 tsp sugar

¾ tsp salt


To Finish

3 tbsp olive oil

2 tbsp lime juice


Cook Chicken

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).

Pressure cooker: 35 minutes on high.

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.


Remove chicken and shred. Set aside.

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.

To Serve

Toss chicken in the sauce OR serve it on the side. Perfect Chicken to create Tacos, Tostadas or Tortas, as we will today!


1- Chipotles in Adobo Sauce is to Mexican cooking what soy sauce is to Asian cooking. It is dried chipotle chillies in a flavoured red sauce that is quite spicy. You can find Chipotles in Adobo in the canned goods aisle in most supermarkets in the US.

2- Leftovers freeze perfectly - I pop it in small ziplock bags, flatten it out and it's easy to break a bit off to use as needed.

Chef Martin Lopez

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