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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Mexican Shredded Chicken Recipe

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This recipe for Mexican Shredded Chicken is from for the LOVE OF COOKING , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken:
1½ lbs. skinless, boneless chicken breast
½ c. Chipotles in Adobo Sauce
1 - 14 oz. can crushed tomatoes
2 cloves garlic, crushed or minced
1 tsp. each oregano, cumin, and onion powder
2 tsp. sugar
1 tsp. salt
Black pepper to taste

Finish:
3 T. olive oil
2 T. lime juice
Directions:
Directions:
Place all ingredients except oil and lime juice in the slow cooker and cook on low for 4 hours. It's ready when it can be easily shredded. Alternatively you can do it in the Instant Pot on high for 35 minutes.

Remove chicken and shred. Set aside.
Add lime juice and olive oil to the sauce. Puree with immersion blender. You should have about 2 cups of sauce. Set aside.
Heat 1 T. oil in a large skillet over high heat. Add about 1/3 of the chicken to make a nice layer and fry until dark golden brown on one side, flip and heat the other side briefly but don't brown, then remove to a platter. Repeat until all chicken has been browned.

Serve with sauce on the side for tacos, enchiladas, quesadillas, etc. You can toss the chicken in the sauce if you prefer.
Personal Notes:
Personal Notes:
This is a great way to use some of that Whole Crock Pot Chicken you made from my first recipe book. You didn't make it? Well get busy!

 

 

 

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