Mexican Shredded Chicken

• servings: 5 servings
• active time: 10 minutes
• total time: 4 hours 10 minutes

Ingredients

1 ½ lb / 750g chicken breast (, skinless boneless (~3 halves)

1/2 cup Chipotles in Adobo Sauce (4 chillies + sauce) (Note 1)

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)

3/4 tsp salt (Note 2)

Pepper

3 tbsp olive oil (Note 3)

2 tbsp lime juice

Directions

Cook Chicken

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).

Pressure cooker: 35 minutes on high.

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.

Sauce

Remove chicken and shred. Set aside.

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.

Brown Chicken

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.

To Serve

Toss chicken in the sauce OR serve it on the side.

Use for tacos (guacamole and Pico de Gallo, enchiladas, burritos, on green Mexican rice, quesadillas, sliders, on tostadas.

Nutrition

• Serving Size: 220 g
• Calories: 297 kcal
• Total Fat: 12.1 g
• Saturated Fat: 1 g
• Cholesterol: 110 mg
• Sodium: 794 mg
• Total Carbohydrate: 6.4 g
• Dietary Fiber: 2.5 g
• Total Sugars: 4.3 g
• Protein: 41.5 g