Mexican Shredded Chicken in a Mexican red sauce is so versatile and easy to make with only a few simple ingredients! Shredded Chicken Tacos are easy to make in either your slow cooker or Dutch oven.
Mexican Shredded Chicken
Tuesdays are for Tacos and we love having tacos in our house. Taco Night is made even more delicious with these easy Shredded Chicken Tacos. I mean, how incredible do these chicken tacos look?! I topped them with slices of avocado, ripe mango, sour cream, and salsa. These flavors are incredible together and such an easy meal to create!
Pace® is America’s Favorite Salsa for Tacos and would be perfect on my Cast Iron Chicken Fajitas. And be sure and try this slow cooker Mexican Shredded Chicken on nachos too! So simple and perfect for the upcoming tailgating season! Pace® has a bold kick of flavor that is perfect on these dishes and many more!
How to make Mexican Shredded Chicken:
Step 1: Place the sauce ingredients into a Dutch oven. Place the chicken breasts into the sauce
Step 2: Preheat the oven to 300 degrees F. Place the cover on the Dutch oven and cook in the oven for 2 hours.
Step 3: Remove the pot from the oven and place the chicken, one breast at a time on a plate. Use two forks to pull the chicken and shred it. Place the shredded chicken back into the Dutch oven.
Step 4: Place the Dutch oven back into the oven and lower the temperature to 250 degrees F. Cook for another 2 hours to marry the flavors.
Step 5: To thicken the sauce, put the entire pot on the stove-top and cook over medium heat. Add 2 tablespoons of cornstarch and stir with a wooden spoon as it simmers. The sauce will thicken in about 5 minutes. (Directions below to cook this Mexican Shredded Chicken in your slow cooker)
Step 6: Serve this Mexican Shredded Chicken on either hard or soft tacos with your desired toppings.
Canned Chipotle peppers in Adobo sauce and Pace® Medium Picante Sauce and Pace® Chunky Salsa Medium, 24 oz. can be easily located in the Hispanic aisle in grocery stores. Tacos are for Pace®. Be sure and check out these other great recipes – Easy Pulled Pork, Slow Cooker French Dip Sandwiches, Sausage Minestrone Soup, and Beef Brisket Stew. So many wonderful ideas for upcoming Taco Tuesday!
Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!
Mexican Pulled Chicken
Ingredients
Chicken and Sauce
- 2-3 pounds boneless skinless chicken breasts
- 1 (7-ounce) can Chipotle peppers in Adobo sauce
- 2 (10-ounce) cans crushed tomatoes with chilies
- ½ cup apple cider
- 3 tablespoons honey
- Salt to taste
Toppings for Mexican Shredded Chicken
- avocados sliced
- ripe mango chopped
- full-fat sour cream
- salsa Medium
Instructions
Cook Chicken in Dutch Oven
- Place the sauce ingredients into a Dutch oven. Place the chicken breasts into the sauce.
- Preheat the oven to 300 degrees F. Place the cover on the Dutch oven and cook in the oven for 2 hours.
- Remove the pot from the oven and place the chicken, one breast at a time on a plate. Use two forks to pull the chicken and shred it. Place the shredded chicken back into the Dutch oven.
- Place the Dutch oven back into the oven and lower the temperature to 250 degrees F. Cook for another 2 hours to marry the flavors.
- To thicken the sauce, put the entire pot on the stovetop and cook over medium heat. Add 2 tablespoons of cornstarch and stir with a wooden spoon as it simmers. The sauce will thicken in about 5 minutes.
Cook Chicken in Slow Cooker
- Place the sauce ingredients into a slow cooker. Place the chicken breasts into the sauce.
- Cook on low for 4 hours.
- Shred the chicken and continue to cook on low for another 2 hours for the flavors to marry.
Recipe Notes
Find canned Chipotle peppers in Adobo sauce in the Hispanic foods aisle. They will break up as the cook. Should you want a little less pop of spice, remove any that are still whole after the cooking process.
Nutrition
Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you! I own every cooking product I recommend and love how they perform.
Pear says
Could I use beef instead of chicken? If so what kind of beef cut would work and how much longer would I need to cook it?
Jessica Robinson says
Yes, you could use beef instead. Probably some sort of beef roast such as a chuck roast. I would cook it until it easily falls apart.
Anita says
The chicken is so good. It’s great not just for Taco Tuesday. It works well with some Mexican rice too.
Jessica Robinson says
Thanks so much Anita!
Kelley says
I had never done pulled chicken in my Dutch oven but it turned out awesome!
Jessica Robinson says
Kelley,
It’s super simple to make and so flavorful!
Mahy says
One of the best shredded chicken recipes I’ve seen to date – definitely a great way to use all that chicken!
Jessica Robinson says
Thanks so much Mahy!!
Tisha says
Love preparing chicken in salsa! Soaks up all the flavors and makes it so tender and easy to shred!
Jessica Robinson says
Thanks so much Tisha!! Glad you enjoyed!
Krissy Allori says
Absolutely delicious! Loved this. Next week I’m going to make it to have on hand for lunches.