Mexican Shredded Chicken

5 Servings

250 min Cook Time

5 minutes prep is all that's required for this shredded chicken tossed in a smokey, mildly spicy red sauce that's loaded with flavour. Make this in your slow cooker, pressure cooker or on the stove - directions provided for all!

Ingredients

/ 750g chicken breast (, skinless boneless (~3 halves))2 lb, original: 1.5 lb

Chipotles in Adobo Sauce ((4 chillies + sauce) (Note 1))0 cup, original: 1/2 cup

/ 400g can crushed tomatoes14 oz

garlic cloves (, crushed)2 pieces

EACH dried oregano, cumin powder and onion powder (or garlic powder)1 tsp

sugar ((any))2 tsp

salt ((Note 2))1 tsp, original: 3/4 tsp

Pepper

olive oil ((Note 3))3 tbsp

lime juice2 tbsp

Instructions

Step-by-step guide

1
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).
Timer: 4h
2
Pressure cooker: 35 minutes on high.
Timer: 35m
3
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.
Timer: 50m
4
Remove chicken and shred. Set aside.
5
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.
6
Heat 1 tbsp oil in a large skillet over high heat. Add 1/3 to 1/2 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.
7
Toss chicken in the sauce OR serve it on the side.
8
Use for tacos (guacamole and Pico de Gallo, enchiladas, burritos, on green Mexican rice, quesadillas, sliders, on tostadas.

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