Mexican Shredded Chicken Recipe (Slow Cooker or Stove)

Nothing beats the bold, smoky, and comforting flavor of Mexican shredded chicken—a dish that easily wins hearts at dinner tables across America. Whether you’re prepping burrito bowls, tacos, enchiladas, or meal prepping for the week, this recipe is your go-to. Unlike bland boiled versions, this shredded chicken is slow-cooked or simmered with chipotles, garlic, tomatoes, and warming spices, then crisped for an unbeatable texture.

This guide walks you through exactly how to make it perfectly—whether you use a slow cooker, pressure cooker, or stovetop. Plus, we’ll cover storage, serving suggestions, helpful tips, and FAQs to make sure you get the best results every time.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: Minimal prep with big flavor payoffs—hands-off cooking options included
• Simple Ingredients: Uses pantry staples and a can of chipotles for bold authenticity
• Perfect for Meal Prep: Stores well and easily adaptable to tacos, enchiladas, or bowls
• Unbelievably Delicious: Smoky, saucy, and crisped for that irresistible restaurant-style finish
• Crowd-Pleaser: Always a hit at gatherings, game nights, or weeknight dinners

Unlike other versions, this one uses a two-step cooking method that locks in deep flavor with chipotles and finishes the chicken in a skillet to develop that golden-brown texture everyone loves. You’ll be amazed how juicy and rich every bite tastes.

Ingredients Needed

For the Chicken and Sauce:

• 1.5 lb (750g) boneless, skinless chicken breasts – about 3 halves
• 1/2 cup chipotles in adobo sauce – about 4 chilies with sauce; adds smoky heat
• 1 (14 oz / 400g) can crushed tomatoes – base for the rich, red sauce
• 2 cloves garlic, crushed – for aromatic depth
• 1 tsp each dried oregano, ground cumin, and onion powder – essential Mexican spices
• 2 tsp sugar – balances out the smoky acidity
• 3/4 tsp salt – adjust to taste
• Black pepper – freshly cracked for best flavor

Optional for Finishing:

• Juice of 1 lime – adds a fresh zing
• 1 tbsp olive oil (for sauce) – to enrich the blended sauce
• Extra olive oil for browning chicken – helps develop a golden crust

How to Make Mexican Shredded Chicken

Step 1 – Cook the Chicken

Slow Cooker:

1. Place chicken, chipotles, tomatoes, garlic, spices, salt, and a pinch of pepper into your slow cooker.
2. Set to LOW and cook for 4 hours.
3. The chicken should be tender and shred easily with forks—but not mushy.

Pressure Cooker:

1. Add all chicken and sauce ingredients to the cooker.
2. Cook on HIGH pressure for 35 minutes.
3. Allow a natural release for 5 minutes, then manually release remaining pressure.

Stovetop:

1. Combine all chicken and sauce ingredients in a medium saucepan.
2. Add 1 cup of water, cover, and simmer on medium-low heat for 40–50 minutes.
3. Flip the chicken occasionally. It’s ready when fork-tender.

Step 2 – Shred and Blend

1. Remove the chicken and shred using two forks. Set aside.
2. To the remaining sauce, add lime juice and 1 tbsp olive oil.
3. Blend the sauce until smooth using a stick blender or transfer to a traditional blender.
4. Taste and adjust seasoning if needed—you should end up with roughly 2 cups of smooth, smoky sauce.

Step 3 – Brown the Chicken

1. Heat 1 tbsp olive oil in a large skillet over high heat.
2. Add 1/3 to 1/2 of the shredded chicken in batches.
3. Fry until dark golden and crispy on one side, flip quickly and sear the other side briefly.
4. Repeat with remaining chicken, adding oil as needed.

Tip: Crisping is optional but highly recommended for that perfect texture contrast—crispy edges meet juicy shreds.

Serving and Storage Tips

Serving Suggestions

• Tacos or burritos: Add guac, shredded lettuce, and cheese
• Bowls: Serve over rice with corn, black beans, and avocado
• Nachos: Layer with cheese and broil until melted
• Quesadillas: Use as filling with melting cheese
• Mexican salads: Top greens with warm chicken and a zesty lime dressing

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days
• Freezer: Portion into freezer-safe bags and freeze for up to 3 months
• Reheat: Microwave or reheat in a pan with a splash of water or extra sauce

Helpful Notes

• Don’t skip blending the sauce: It creates a luscious texture that clings to every shred
• Chipotle spice level: For milder flavor, reduce chilies and increase tomato
• Chicken thighs option: Thighs can be used instead of breasts for more juiciness
• Double batch tip: Easily double the ingredients to meal prep or serve a crowd
• Add-ins: Stir in black beans or corn at the end for texture and flavor boost

Conclusion

If you’re after a Mexican shredded chicken recipe that delivers authentic flavor with an easy process, this is it. From the smoky chipotle kick to the juicy shredded texture, it’s versatile, freezer-friendly, and undeniably delicious. Whether you’re serving it for family dinner or prepping your lunches for the week, this recipe won’t disappoint.

Tried it? We’d love to hear how it turned out! Leave a comment and star rating below—and don’t forget to pin it for later.

What’s your favorite way to serve this chicken—tacos, bowls, or burritos? Let us know below!

Frequently Asked Questions (FAQ)

What is Mexican shredded chicken?

Mexican shredded chicken is tender, pulled chicken typically cooked with a tomato-chipotle-based sauce seasoned with cumin, oregano, and garlic. It’s a staple in tacos, enchiladas, bowls, and more.

What to serve with Mexican shredded chicken?

Great sides include cilantro-lime rice, refried beans, Mexican street corn, or even warm tortillas. It also pairs well with a fresh salad or in a taco bowl.

What seasoning do Mexicans use on chicken?

Common spices include cumin, oregano, chili powder, garlic powder, and paprika. In this recipe, chipotles in adobo and oregano provide a rich, authentic taste.

Why is Mexican chicken so tender?

It’s typically slow-cooked or simmered gently, allowing the meat to become tender and infused with flavor. Blending the sauce and finishing the chicken in a pan enhances both taste and texture.