Shredded Chipotle Chicken Recipe

This tender, saucy Shredded Chipotle Chicken Recipe is made with chicken breasts, chipotle in adobo, and oregano, ready in just 35 minutes. Pulling the warm meat apart with two forks as it soaks up the vibrant red sauce is incredibly satisfying. I love making a big batch of this for weeknight burrito bowls.

Better Than Takeaway

I used to spend too much money ordering burrito bowls every week until I realized how simple the protein is to make. The smoky depth of canned chipotle peppers does most of the heavy lifting here.

My biggest mistake early on was boiling the chicken rather than letting it slowly simmer in the adobo sauce. Cooking it directly in the spiced liquid keeps it juicy and infuses flavor into every bite.

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Shredded Chipotle Chicken Recipe Ingredients

• 2 lbs boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 chipotle peppers in adobo sauce, chopped
• 2 tbsp adobo sauce (from the can)
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 cup chicken broth
• 1 tsp salt

How To Make Shredded Chipotle Chicken Recipe

1. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until soft.
2. Build the sauce: Stir in the minced garlic, chopped chipotle peppers, adobo sauce, oregano, and cumin. Cook for 1 minute until highly fragrant.
3. Simmer the chicken: Pour in the chicken broth and salt, then add the whole chicken breasts. Bring to a gentle simmer, cover, and cook for 20 minutes until the internal temperature reaches 165°F.
4. Shred the meat: Remove the chicken to a cutting board and pull it apart using two forks. Return the shredded meat to the skillet and toss it in the remaining sauce.

Recipe Tips

• Control the spice: Use fewer chipotle peppers if you prefer a milder flavor, but keep the adobo sauce for smokiness.
• Use chicken thighs: Swap out the breasts for boneless, skinless chicken thighs if you prefer darker, slightly richer meat.
• Shred while warm: Chicken shreds much easier when it is hot right out of the pan.

What To Serve With Shredded Chipotle Chicken

Pair this smoky meat with warm tortillas, cilantro lime rice, and a generous scoop of black beans. It also works beautifully scattered over crisp tortilla chips for fully loaded nachos.

How To Store

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the cooled chicken in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

FAQs

Can I make this in a slow cooker?

Yes, you can add all the ingredients to a slow cooker. Cook on low for 4 to 6 hours until the chicken shreds easily.

Is chipotle in adobo very spicy?

It packs a moderate amount of heat. Removing the seeds from the peppers before chopping will help reduce the overall spiciness.

Can I use water instead of broth?

You can use water if you are in a pinch. However, chicken broth adds a richer, savory depth to the final sauce.

Nutrition

• Calories: 185 kcal
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 73mg
• Sodium: 550mg
• Total Carbohydrate: 4g
• Protein: 25g