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Shredded Mexican Chicken (Instant Pot + Slow Cooker)

Shredded Mexican chicken in smoky chipotle tomato sauce served in a white bowl with lime and cilantro
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Tender shredded Mexican chicken in a smoky chipotle tomato sauce with a little kick. Made in the Instant Pot or slow cooker with simple pantry ingredients. Perfect for tacos, burritos, rice bowls, and more.

Ingredients

Scale
  • 3 lbs boneless, skinless chicken breasts
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 5 chipotle peppers in adobo sauce (use 2 peppers for a less spicy version)
  • 4 cloves garlic, minced
  • 2 tablespoons brown sugar (omit for low-carb version)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lime juice (juice of 1/2 lime)

Instructions

  1. Add the fire-roasted diced tomatoes and chipotle peppers to the Instant Pot. Mash the peppers with a rubber spatula until mostly broken down.
  2. Add minced garlic, salt, black pepper, oregano, cumin, smoked paprika, lime juice, and brown sugar. Stir to combine.
  3. Nestle the chicken breasts into the sauce and turn to coat. Seal the lid and set the steam release valve to Sealing.
  4. Set to high pressure for 20 minutes. Allow 10 to 15 minutes for pressurization before the cook timer begins. Once the timer reaches zero, carefully release the pressure valve manually. Keep hands and face away from the steam vent.
  5. Remove the lid and transfer the cooked chicken to a large cutting board or platter.
  6. Shred the chicken using two forks, leaving some pieces slightly chunky for texture.
  7. Use a hand immersion blender to puree the remaining tomato sauce in the Instant Pot until smooth and thickened. If using a regular blender, cool the sauce for 5 minutes and blend in batches with the lid slightly vented.
  8. Place shredded chicken in a large mixing bowl. Pour half the sauce over the chicken and fold gently. Add more sauce as desired or serve the remainder as a drizzle on individual portions.

Notes

  • Slow Cooker Method: Add all ingredients to the slow cooker, stir to combine, and cook on low for 4 hours. Do not exceed 4 hours or the chicken may become dry. Shred and blend sauce as directed above.
  • Spice Level: Use 5 chipotle peppers for a spicy result and 2 peppers for a milder version. Remove seeds before adding for even less heat.
  • Low-Carb Version: Omit the brown sugar. The dish remains deeply flavorful without it.
  • Do not skip blending the sauce – it transforms the thin liquid into a thick, restaurant-quality coating sauce.
  • For extra smoky depth, add an additional 1/2 teaspoon of smoked paprika.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.benefitiany.com/shredded-mexican-chicken/