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Shredded Mexican Chicken Recipe
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Easy Shredded Mexican Chicken Recipe

Prep Time15 minutes
Cook Time50 minutes
Servings: 6

Ingredients

  • 14.5 oz (1 can)  Fire Roasted Diced Tomatoes
  • 2-5 Chipotle peppers in Adobo Sauce (depending on preferred heat level)
  • 4 Cloves Minced Garlic
  • 1 tsp Salt
  • ½ tsp Pepper
  • 1 tsp Oregano
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1 tbsp Fresh Lime Juice
  • 2 tbsp Brown Sugar
  • 5 Chicken Breasts

Instructions

  • Combine fire-roasted tomatoes and adobo sauce in a stockpot or Dutch oven and cook on medium-low for a few minutes, stirring occasionally.
  • Gently stir in the rest of the ingredients and let simmer for a few more minutes.
  • Add the chicken breasts and turn to make sure they are all evenly coated.
  • Cover and cook for 45-50 minutes, or until chicken is cooked through and no longer pink.
  • Remove the chicken and place on a plate to cool.
  • Using an emulsifier, blend the remaining sauce and juices left over in the pan to create a smooth sauce.
  • When the chicken is cool enough to handle, shred it and put it in a bowl.
  • Pour the sauce mixture over the chicken and toss to coat.

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