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Easy Shredded Chipotle Chicken

Easy Shredded Chipotle Chicken

Prep time 10 minutes
Cook time 30 minutes
Ready in 40 minutes
Makes 4 servings


  • 1 Tbsp extra-virgin olive oil
  • ½ medium yellow, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 chipotle pepper in adobo sauce, minced (If you’re sensitive to spice, seed the chipotle first.)
  • 2 tsp adobo sauce from the chipotle can
  • ¾ tsp dried oregano
  • One 15-oz can diced fire roasted tomatoes
  • 1 cup low-sodium chicken broth (you can also use beer if you prefer!)
  • 1 tsp honey (optional)
  • 1 lb boneless, skinless chicken breasts (2 to 3 breasts, depending on size)
  • Juice of ½ lime (or use the whole lime if you love tang like me)
  • Kosher salt to taste


1. Heat the olive oil in a medium Dutch oven or sauté pan over medium heat. When the oil is hot and shimmering, add the onion and garlic and cook for 4 to 5 minutes, or until the onion is soft and translucent. Add the cumin and cook for 1 minute to toast the spice. Add the chipotle pepper, adobo sauce, oregano, fire roasted tomatoes, chicken broth, and honey (if using) stirring to combine. Bring to a boil, then lower to a simmer.
2. Add the chicken breasts to the pan and cover with a lid. Cook for 20 to 25 minutes, or until the chicken is cooked through.
3. Transfer the chicken to a cutting board and shred the meat with two forks.
4. Return the shredded chicken to the pan and cook for 5 minutes until most of the liquid has been absorbed. Stir in the lime juice. Taste and season with a little salt if necessary.
5. Serve chicken however you like! In a bowl, on a salad, in a taco, sandwich, or quesadilla. The possibilities are endless!
Recipe by Serena Wolf of