Ultimate Mexican Shredded Chicken: Easy Recipe for Tacos, Burritos & More

Craving authentic Mexican flavor without the fuss? Look no further! This Mexican Shredded Chicken recipe is your ticket to a versatile, mouthwatering protein that’s perfect for tacos, burritos, enchiladas, and countless other dishes. Infused with smoky chipotle and rich spices, this chicken is incredibly easy to make in your slow cooker, pressure cooker, or even on the stovetop. Get ready to elevate your Mexican food game with this family-friendly favorite!

Delicious and easy Mexican shredded chicken with smoky chipotle sauce, prepared in a slow cooker.

Why This Mexican Shredded Chicken Recipe Stands Out

You might be thinking, “Another Mexican chicken recipe? What’s so special?” The secret lies in the sauce. This isn’t just any sauce; it’s a deeply flavorful, smoky, and mildly spicy red sauce that transforms ordinary chicken into something extraordinary. With just a handful of pantry staples and minimal effort, you can achieve restaurant-quality Mexican shredded chicken at home.

This recipe is all about simplicity and maximum flavor. It’s designed for busy weeknights and anyone who loves delicious Mexican food without spending hours in the kitchen. Dinner can be summarized in three simple steps:

Combine all ingredients in your preferred cooking appliance – slow cooker, pressure cooker, or saucepan.
Shred the chicken and blend the cooking liquid into a luscious, thick sauce.
Serve and enjoy the accolades!

Close-up of flavorful Mexican shredded chicken and rich chipotle sauce, highlighting its texture and color.

The Magic Ingredient: Chipotles in Adobo Sauce

The star of this Mexican shredded chicken recipe is undoubtedly Chipotles in Adobo Sauce. If you’re not familiar, think of it as the secret weapon for authentic Mexican flavor. It’s like oyster sauce or hoisin sauce for Asian cuisine, but for Mexican dishes. Adobo sauce brings a depth and complexity that elevates this recipe from good to amazing.

Canned chipotles in adobo are readily available in most US supermarkets in the international aisle. These are smoked and dried jalapeños preserved in a tangy, spicy, and slightly sweet red adobo sauce. Don’t be intimidated if you haven’t used them before – they are easy to handle and add incredible flavor. For those in Australia or elsewhere where it’s less common, check specialty stores or online retailers.

Image of a can of chipotles in adobo sauce, the key ingredient for authentic Mexican flavor.

Crispy Brown Bits: The Optional Flavor Booster

While the Mexican shredded chicken is fantastic as is, consider taking it to the next level with an optional step: browning the shredded chicken. Cooking the chicken in the sauce won’t create crispy bits, but a quick pan-fry after shredding will.

Browning adds a delightful textural contrast and enhances the flavor through caramelization. These crispy edges are truly the best part! Plus, if you’re making this ahead of time, pan-frying is a great way to reheat the chicken while achieving that desirable crispiness.

Pan-fried Mexican shredded chicken showing crispy brown bits, adding texture and flavor to the dish.

Endless Serving Possibilities for Mexican Shredded Chicken

Just like slow cooker pork carnitas, this Mexican shredded chicken is incredibly versatile. Here are just a few ideas to get you started:

Tacos: A classic choice! Load up tortillas with shredded chicken, your favorite toppings like salsa, guacamole, and cilantro.
Burritos & Bowls: Perfect for hearty and customizable meals. Combine with rice, beans, veggies, and cheese.
Enchiladas: Roll the chicken in tortillas, cover with sauce and cheese, and bake for comforting enchiladas.
Quesadillas: Simple and satisfying. Layer chicken and cheese between tortillas and grill until golden.
Soup & Salads: Add shredded chicken to soups for extra protein or top salads for a flavorful kick.
Sliders & Sandwiches: Pile high on buns or rolls for delicious Mexican-inspired sandwiches.

Mexican shredded chicken tacos garnished with fresh cilantro and onions, showcasing a popular serving suggestion.

You can choose to toss the Mexican shredded chicken in the flavorful adobo sauce or serve the sauce on the side. Serving the sauce on the side can be great for gatherings or when you want to maintain a bit of crispiness on the chicken if you’ve browned it. However, tossing the chicken in the sauce is ideal for keeping it moist, especially if it will be sitting out for a while.

Another view of Mexican shredded chicken, this time served with the rich chipotle sauce spooned over it.

Ready to get cooking? This Mexican shredded chicken recipe is about to become your new go-to for easy and flavorful Mexican meals.

Close-up shot of Mexican shredded chicken tacos with vibrant toppings, emphasizing the dish’s appeal.

Final appetizing image of Mexican shredded chicken in chipotle sauce, encouraging readers to try the recipe.

Mexican Shredded Chicken Recipe

Author: Nagi | RecipeTin Eats

Prep: 10 minutes

Cook: 4 hours

Total: 4 hours 10 minutes

Cuisine: Mexican

Servings: 5-6

Ingredients

Chicken & Sauce

1.5 lb / 750g chicken breast, skinless boneless (about 3 halves)
½ cup Chipotles in Adobo Sauce (4 chilies + sauce)
14 oz / 400g can crushed tomatoes
2 garlic cloves, crushed
1 tsp each dried oregano, cumin powder, and onion powder (or garlic powder)
2 tsp sugar (any)
¾ tsp salt
Pepper to taste

To Finish

3 tbsp olive oil
2 tbsp lime juice

Instructions

Cook Chicken

Slow Cooker: Place Chicken & Sauce ingredients in the slow cooker and cook for 4 hours on low. Chicken is ready when easily shredded with forks but not mushy.
Pressure Cooker: Cook for 35 minutes on high pressure.
Stovetop: In a medium saucepan, combine Chicken & Sauce ingredients with 1 cup of water. Simmer covered on medium-low for 40-50 minutes, turning chicken occasionally, until shreddable.

Sauce

Remove chicken and shred. Set aside.
Add lime juice and 1 tbsp olive oil to the sauce. Use an immersion blender or transfer to a regular blender to puree until smooth. Adjust salt and pepper to taste. You should have around 2 cups of sauce.

Brown Chicken (Optional)

Heat 1 tbsp oil in a large skillet over high heat. Add ⅓ to ½ of the shredded chicken and fry until golden brown on one side. Flip and cook the other side briefly. Remove and repeat with remaining chicken, using 1 tbsp oil for each batch.

To Serve

Toss chicken in the sauce OR serve sauce on the side.
Use for tacos, enchiladas, burritos, quesadillas, sliders, rice bowls, and more!

Recipe Notes

Chipotles in Adobo Sauce: Essential for authentic flavor. Adjust amount to taste based on your spice preference. Leftovers freeze well. If unavailable, substitute with 1 ½ tbsp chipotle powder + 2 tsp smoked paprika powder + ¼ cup sriracha (for a close approximation).
Salt: Adjust salt to taste, especially if using kosher or sea salt flakes (may need slightly more).
Olive Oil: Use 1 tbsp olive oil for each batch of chicken when pan-frying.
Liquid: Chicken releases juices during cooking, ensuring ample sauce. For stovetop, water is added to achieve the same sauce consistency.
Storage: Keeps for 3 days in the refrigerator. Freeze shredded chicken and sauce separately for longer storage.
Yield: This recipe makes enough for approximately 15-20 tacos, serving 5-6 people (around 3 tacos per person).
Nutrition: Nutrition information is provided per serving, chicken and sauce only (excluding tortillas and toppings).

Nutrition information label for Mexican shredded chicken recipe, detailing calories, macros, and micronutrients per serving.

Nutrition Information:

Craving More Mexican Inspiration?

If you’re a fan of pork, don’t miss out on these incredible PORK CARNITAS. Crispy, flavorful, and perfect for tacos and more!

Image of slow cooker pork carnitas, suggesting another delicious Mexican recipe option for readers.