1-Pan Mexican Shredded Chicken

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Wooden spoon in a skillet of Mexican Shredded Chicken made with chipotle peppers and lime

This dish has become a weeknight staple anytime we’re craving tacos, burrito bowls, salads, enchiladas, and basically anything Mexican inspired.

It’s easy, requiring just 1 pan and 30 minutes to make, and you likely have all of the ingredients you need on hand to make this dinner happen like right now.

We even include three vegan-friendly options in the notes so everyone can join the fun. Shall we?

Ingredients for our recipe showing How to Make Shredded Chicken

How to Make Shredded Chicken

To make shredded chicken, fully cook chicken breast(s) and shred into bite-size pieces with two forks. Shredded chicken can be prepared a number of ways, including:

  • boiling in water or broth then shredding
  • cooking in a slow cooker until tender then shredding
  • baking then shredding

Our preferred method, however, is in a cast-iron skillet on the stovetop because it’s fast, easy, and maximizes flavor.

Skillet of cooked Mexican-seasoned boneless skinless chicken breasts and limes

For seasonings, we went with classics like ground cumin, chili powder, smoked paprika, and sea salt for a balance of smoke and heat. When it comes to spices, we don’t go light and basically coat the chicken in spices. What can we say? We like flavor.

Once the chicken is cooked to an internal temperature of 165 F (74 C), shred into bite-size pieces using two forks, then add your chipotle pepper in adobo sauce and vegetable broth. Simmer briefly to infuse even more flavor into the chicken.

Add a squeeze of lime juice for some acidity to balance the salt and heat.

Using two forks to show How to Shred Chicken for our Mexican Chicken recipe

We hope you love this chicken! It’s:

Perfectly spiced
Quick & easy to make
Virtually foolproof
& Incredibly delicious

What to Make with Shredded Chicken

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Wooden spoon in a skillet of Mexican Shredded Chicken topped with cilantro and limes

1-Pan Mexican Shredded Chicken

How to make tender, shredded chicken in 1 pan and 30 minutes! Seasoned with Mexican-inspired spices for big flavor. Perfect for burrito bowls, tacos, enchiladas, and more!
Author Minimalist Baker
Pan of Shredded Mexican Chicken cooked in a cast iron skillet
4.95 from 57 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (Servings)
Course Entrée
Cuisine Gluten-Free, Mexican-Inspired
Freezer Friendly 1 month
Does it keep? 2-3 Days



  • 1/2 tsp sea salt, divided
  • 1 tsp ground cumin, divided
  • 1 tsp smoked paprika, divided
  • 1 tsp chili powder , divided (NOT cayenne or just ground chilies — see notes*)
  • 1 Tbsp avocado oil (or other neutral oil, or sub water)
  • 2 (~8 ounce) chicken breasts*, boneless skinless (and organic, pasture-raised when possible)
  • 1 chipotle pepper in adobo sauce (omit or reduce for less heat)
  • 1/4 cup vegetable or chicken broth
  • 2 Tbsp lime juice

FOR SERVING optional


  • Heat a large skillet over medium-high heat (we prefer this cast iron skillet).
  • While the pan is heating, add half of the salt, cumin, paprika, and chili powder to one side of the chicken breasts so it’s evenly coated. There should be plenty of spices and you should barely be able to see the meat.
  • Once hot, add oil to the pan. Then add the chicken, seasoned side down. Add the remaining spices and salt to the unseasoned side of the chicken. Cook for 4 minutes.
  • Flip the chicken again and lower heat to low. Top with a lid but leave it slightly off-center/cracked so steam can escape. Cook until the center of chicken reaches 165 degrees F (74 C) — about 8-10 minutes.
  • You can flip the chicken a couple more times, but we find once to be enough if you lower the heat adequately (to ensure the underside doesn’t burn).
  • Once the chicken is cooked, turn off the heat and use two forks to shred the chicken into bite-size pieces (go as finely shredded as you desire). Then add the chipotle pepper in adobo sauce, vegetable broth, and lime juice. Stir to combine.
  • Turn heat back to low and cover. Simmer the mixture for 5-8 minutes, stirring occasionally to blend the flavors. Then turn off heat and enjoy. This would be ideal for burritos, burrito bowls, tacos, enchiladas, salads, and more! You could also just serve alongside rice and garnish with cilantro.
  • Store cooled leftovers covered in the refrigerator up to 2-3 days (assuming your chicken was fresh), or in the freezer up to 1 month. Reheat on the stovetop and rehydrate with vegetable / chicken broth or water as needed.



*To keep this recipe vegan, we’d recommend subbing jackfruit (refer to this recipe for prep/cooking method), or a mixture of cooked lentils and shredded carrots (similar to this recipe). You could also sub 1 block extra firm tofu, sliced in half and seasoned / grilled as instructed.
*Chili powder should contain a mix of the following: chili powder, onion, garlic, cacao (optional), oregano, red pepper, cumin, cinnamon, and cloves.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 184 Carbohydrates: 2.9 g Protein: 26.4 g Fat: 6.9 g Saturated Fat: 0.9 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 2.6 g Trans Fat: 0 g Cholesterol: 80 mg Sodium: 504 mg Potassium: 49 mg Fiber: 1 g Sugar: 0.4 g Vitamin A: 550 IU Vitamin C: 9.1 mg Calcium: 10 mg Iron: 0.9 mg

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My Rating:

  1. lee says

    As others have done i added and cooked onion,garlic and pepper before adding the chicken i also used some home made taco seasoning as we don’t really have American style chilli powder where am but i guess by the notes it is very similar apart from that i did as per recipe.
    I of course got carried away and ended up making a burrito style wrap with the rice and lots of grated English cheddar which were wrapped in foil and baked till very hot and the cheese had melted they were sooooo nice and juicy too.

  2. Angie says

    We absolutely love this recipe! I have made it many times. Would you be able to make it in the slow cooker? If so, what would the instructions be? Thanks! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Angie! A slow cooker should work well – it will be more tender, but a little less caramelized, unless you want to brown it in a skillet before adding to the slow cooker. Another reader mentioned success cooking it in a slow cooker for 3 hours (we would guess that’s on high). If on a low setting, it will probably take closer to 6 hours. Let us know if you try it!

  3. Advita says

    This is my favorite chicken recipe. So good.
    I did this recipe many times. Lately I started to add one small onion and some garlic after I shredded the chicken and after I cooked the onion and garlic I add the chicken. And it became more moist and tasty.

  4. K8 says

    I’m the lone vegetarian in my house, but I made this for my family and all three kids and my husband loved it and asked to add it to our regular rotation. That never happens! :)

  5. Haru says

    I am Indian ,i don’t have Chipotle sause / abodo sause ,is there any replacement or can I skip it ,i know as Mexican dish they are heart of recipe but I don’t have it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Haru, you could possibly sub a mix of tomato paste, water, chipotle chili powder, and smoked paprika if you have those. The result will vary though!

  6. Heather says

    Back here after round two of this delicious dish. Still haven’t learned to stick to just the one chipotle pepper 🔥 but the extra spice makes this plate even more addictive!!

  7. Alina says

    This is the recipe that introduced me to chipotles in adobo – and it’s now one of my favorite ingredients. The first time, I accidentally used the whole can, but luckily my family loves spicy food so I continued to use at least 2 peppers when I made this recipe again. The chicken is so versatile for tacos, rice bowls, nachos, etc. I love the smoky/earthiness and most importantly, how easy it is! It’s become a staple. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amber, no, just use one pepper. You can freeze (in an ice cube tray) what’s remaining for use in later recipes. Hope that helps!

  8. Michaela Bell says

    I used one larger chicken breast instead of two regular and it needed about 8 minutes more cook time (I’m talking a mammoth of a chicken breast so this might just be useless info lol). It ended up being super delicious! I left out the chipotle because I didn’t have it but I was definitely missing the spice to round out all the flavours so next time I’ll make sure to have it before I make this !!! Thanks so much

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the great review and for sharing your modifications, Michaela. So glad you enjoyed!

  9. David says

    Chilli powder is chilli powder.
    Your recipe calls for chilli powder but says read notes.
    Your notes about chilli powder is actually what is known as Chilli seasoning not Chilli Powder.
    As you see.. your notes for what chilli powder is… is chilli powder with a grouping of other spices and thus no longer chilli powder but instead chilli seasoning.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm, it’s called chili powder here. Our understanding is that chili powder made only from dried chiles is spelled chile powder with an e vs. i.

  10. Emma says

    Super great recipe! I only had some plain adobo sauce, but it worked amazing. This recipe is definitely beginner friendly as well. Definitely a staple. I can’t wait to try it with tofu!

      • Hope says

        This is one of my all time favourite recipes! So simple and sooo delicious. I use it probably nearly once a week for tacos, nachos and burrito bowls. Cannot recommend enough such an easy recipe and great for beginners! Thank you!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for the lovely review, Hope. We are so glad you enjoy this recipe! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  11. Emma says

    I just made this dish this evening and it was so simple and delicious! The whole family loved it – we had it with a finely shredded red cabbage, lime and coriander salad, pickled red onions, guacamole in soft corn tacos – divine!! Thanks so much for the recipe,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yumm – sounds amazing! Thanks so much for the lovely review and for sharing how you served it, Emma! So glad you all enjoyed. xo

      • Lori says

        Emma, I enjoyed your review and added serving suggestion. I have never made a coriander salad before. When I went looking, there were so many options. What type or coriander salad did you make? Do you have a recipe for the one you used? Thanks for your help.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Ian. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Sabrenah says

    Hello, your one pot Mexican bean recipe link is not working. I am definitely interested in trying it!

  13. Laurie says

    I want to make this for my husband, I have a rotisserie size organic chicken I baked yesterday. Can I sub that for the raw breast & maybe reduce cooking time etc?

  14. Leighanne says

    Ah man, what a FANTASTIC weeknight dinner! I used chicken thighs and, due to the shape of the thigh-cut, found it easier to just dump them in a bowl to mix ’em up with the seasoning till evenly coated. Don’t be tempted to skimp on the chili powder like I was, the spice proportions are perfect as-is. After cooking, I added the rest of the ingredients right into the pan, which wasn’t too greasy, and in fact needed the extra juice, so DO NOT DRAIN – however, I did trim the excess fat before seasoning. After shredding the chicken it smelled so good, I almost omitted the chili adobo. If you are tempted to do the same, DON’T – just don’t. My only complaint is that it’s nigh impossible to shred the chicken to a uniform size after cooking, but hey – if you want slow-cooker carnitas, make carnitas! This recipe fed two hungry foodie adults dinner (two rice bowls as specified) and then tacos (three each) for lunch the next day, with some left over! Could easily be stretched even further. 10/10, will make again.

  15. CMA says

    I have enjoyed so so so many of your recipes (thank you!!!).

    This one in particular taught me how to make a tender tasty chicken breast. WoW! Never have I ever been able to do this no matter what I’ve tried in the past. So this is a double thank you with a cherry on top!

    (p.s. I’m off to make your raw carrot cake and coconut creamy frosting now)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad it was helpful and you enjoyed it! Thanks so much for the lovely review and enjoy the carrot cake! xo

      • Evette Iniguez says

        Damn. This is some good chicken. Picky BF loves it even though he says he doesn’t like spice. Made this with some Mexican white rice and it was delicious together ;) Thanks!!

  16. Jess says

    So good! I come to your site often for vegan recipes and I was pleasantly surprised to find this gem. I was looking for a burrito bowl recipe as I help (code for cook) my son meal prep for the week. It was perfect with your burrito bowl recipe. Thanks!

  17. Nicole says

    So so so good! I don’t know how I never thought of simmering shredded chicken in broth 😂 I did make 1 substitution – instead of chili powder + a chipotle pepper, I just replaced the chili powder with chipotle powder! Much easier, still get an incredible result. This recipe is great for prepping and can be added to tacos, Tostadas, rolled up into taquitos, truly on anything! Im kinda eh on prepping chicken breast for the week but this has changed the game for me. Thank you Minimalist Baker!! 🤩

  18. Stephanie says

    Another great recipe from Minimalist Baker. My boyfriend says it’s the best shredded chicken he’s ever had. We’re from California and his favorite type of food is Mexican food so I’m competing with A LOT. This recipe makes me look like a genius. Love how easy and flavorful this is.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you both enjoyed it! Thanks so much for the lovely review, Stephanie!

  19. VICKY says

    I’ve made this chicken many times and its delicious, fast, easy, and so helpful to have, I love it! Just wondering if it would also be good if I were to throw all the ingredients in the crock pot and slow cook it?
    Trying to think of easy ways of putting food together for when baby arrives and thinking this could be an option but wouldn’t hurt asking you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Vicky! We haven’t tried it that way, but another reader mentioned success cooking it in a slow cooker for 3 hours. Best of luck!

  20. Mary Beth says

    This chicken was soo good! I did a bit of a variation with the cooking – baked the breasts in the oven covered in all the spices for about 15 mins (the largest was ALMOST all the way cooked) then shredded in the pan, added chicken broth & chipotle/adobo, and let it simmer for around 10 mins til everything was cooked through. This was sooo good and spicy. I served it with arepas (Minimalist Baker’s recipe too!) with quick pickled onions, lime, sriracha aoli & tons of cilantro. Probably the best meal I’ve ever made :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Mary Beth! And wow- LOVE your creativity- those arepas sound incredible! Thanks so much for sharing!

  21. Laura says

    Hello ! I’ve been seeing a lot of recipes requiring a cast-iron skillet, but I sadly do not own one – and apparently a regular skillet does not yield the same results. Do you think I could use a Dutch oven instead ? It’s the only thing I own made of cast-iron…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It will depend on the recipe, but we think it would work for this one! Might not be quite as browned though. Let us know how it turns out!

  22. Fia says

    Personally i wouldn’t add so much lime juice. And i actually preffered the chicken before being added into the broth (which totally defeats the purpose, i know). Perhaps the quality of the broth and juice matters quite a lot in this final step. Will try again.

    Before being put into the broth it tasted great though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Fia! Did you use juice from fresh limes? If not, we’d recommend that. Otherwise, feel free to reduce/omit the lime, if preferred.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Rina. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  23. Karen says

    Great recipe for when you want more than a rotisserie chicken for your tacos, enchiladas, and burritos. I found a 3-month-old package of chicken thighs in the back of my freezer and to my surprise, they were still good so I used them. Weight-wise, I’m sure it weighed more than 2 breasts but I didn’t “upsize” the seasoning since I plan to use it with a spicy sauce. Shredding was a bit time consuming but I know it will pay off in the final recipe.

  24. Stephanie says

    Excellent. Versatile. I added some of the adobo sauce and used two of the peppers. Will make this again and again!

  25. Kristen says

    Excellent recipe!
    I didn’t have the chipotle in Adobe sauce, but feel like it didn’t even need it. Will add this recipe to my rotation for sure!

  26. Sam says

    I am a vegetarian but was making the pumpkin and blackbean soup and saw you link to this. I wasn’t always a veg but I changed over all the recipes I used to make as one to veg but using subs as my meat. I decided to try a similar approach with a vegetarian chicken sub for this one and it worked awesome! The spices were fantastic, loved the add of lime and then the broth actually also added a really delicious moisture to the chicken sub as well. Only thing I didn’t do was shred since it’s slightly diff texture, I cubed, but loved this, thank you. Obviously cooking times differ a lot with subs but got exactly what i was looking for out of this, the flavors. :)

  27. Ellie says

    Another perfect recipe Dana! Chipotles in Adobo Sauce can be hard to find in Sydney, so I sometimes substitute with smoked paprika and sriracha. The chicken has such a gorgeous flavour and doesn’t dry out after a couple of days in the fridge.
    I serve is on a bed of Mexican slaw made of finely sliced purple & white cabbage, carrot, coriander, capsicum, and dressing of fresh orange & lime juice, oil, and paprika.

  28. Stacey Miller says

    Delicious! My family said it was some of the best chicken I’ve ever made. I usually boil my chicken, shred and then add the spices, but I liked this method for a change and maybe a little less work … ah but shredding is still shredding :) but definitely worth it! Another A+ meal! thank you Dana!

  29. Kayla says

    I’ve made this 3 times now in the last few months, I have to say its one of my all time fave chicken recipes. I always pair it with your Cauliflower rice burrito bowl recipe, but its so versatile you can add this to so many things. I’m eating it right now and I love it so much! Thank you!

  30. Corinne Farley says

    My family loves this chicken. We make a burrito bowl with it and the kids say it’s better than chipotle ?

  31. Steven KAz says

    REcipe looks great. I am a bit confused on where to find “chiptole in adobe sauce”. Do I buy this pre made? Do I find some chiptole peppers and make my own adobe sauce?
    pls help.

    Thank you!

  32. Barb says

    Wonderful flavor and simple prep. Used this for burrito bowls twice. Perfect mix of spice and the lime juice adds pizazz—wouldn’t change a thing. So very flavorful and versatile. Made as written in cast iron, but with three breasts (added half again the spice and lime juice); it took about 5 minutes longer as the chicken breasts were large and more crowded in the pan. Had enough left to do a layered dip for a party, and everyone loved it.
    I love your recipes and this is another winner—Five big stars!!

  33. Kathleen Ralf says

    So delicious! We had tacos, made our own corn torillas and salsa. Our daughter had 4 tacos! That means they were amazing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It may stick more on other pans and/or require longer to cook since the cast iron holds heat well, but it might work. Let us know if you try it!

  34. Kathryn says

    Delicious! The chicken breasts I used were thicker so I had to keep it on the heat a little longer. The cilantro rice was incredible. I only wish I had added a splash of lime juice. I do not like to cook, but this was so easy and tasty that I will absolutely make this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kathryn. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  35. Brai says

    I had no idea that I possessed the power to make something so delicious. I added it to Peruvian-style chimichurri rice, but before I could even do that I was basically shoveling it into my mouth straight out of the pan. I added a bit of diced jalapeño and garlic to it along with the chipotle (also dumped a bunch of the adobo sauce in), lime juice, and chicken broth (didn’t have veg broth on hand). This chicken is so good and so easy. Definitely a new go-to recipe — I see much more burrito bowl meal prepping in my future.

  36. Becca says

    Made this last night and had leftovers for lunch today. Was so lovely and easy to make. I mixed with some shop brought packet mexican wholegrain rice and quinoa (for convenience) and Roasted some cherry tomatoes, mixed it all together and it was a lovely and filling quick meal and Lunch. Thank you :)

  37. Jarvis says

    OMG. Dana. This was so good and that’s with chicken purchased at…Target. I’m a disaster of a cook and even I was able to put this together. Planning on adding this to the meal rotation. Thank you!

  38. Alison says

    My new go-to recipe for burrito bowls and tacos! I do mine in a crockpot (high for 3 hrs) instead of a cast iron skillet and it turns out so great.

  39. Emily says

    This is fantastic. It has quickly become a weekly staple in our house. I’m not the best at cooking chicken (or meat in general…) and this was easy to get right.

  40. Katie says

    Amazing! The perfect amount of flavor, and so simple and fast to cook. I will be returning to this recipe over and over again.

  41. Maria says

    You post those meat recipes girl!! Healthy eating is about knowing what works for you and your body!! We’re blessed to even be able to choose what to eat for dinner–some people have no food at all. Thank you for these great recipes! Trying this one soon.

  42. Darija says

    Thank you for this recipe, I am making it now. We live in the UK and wasn’t sure about Chilli Mix, do you have the amounts for making my own please?

  43. Bev Cooper says

    Excellent recipe. We loved it & we are living in Mexico. Haven’t had a bad recipe from your website yet. Thanks.

  44. Paige says

    Dana – this was so good! Easy and delicious. Thank you for incorporating some tasty meat dishes into your blog. I have been eating mostly plant-based, and have struggled realizing that I need meat more often. Encouragement in the form of a recipe from you has been so helpful. Thank you ♥️

  45. Zora says

    I made a double batch of this so I could use half for the burrito bowls and the other half in the pumpkin black bean soup- it was so easy! I used about 6 boneless skinless chicken thighs and cooked them in my Instant Pot- used about a cup of broth and doubled all the rest of the ingredients, cooked at high pressure for 10 minutes. Turned out fantastic, and worked great in both recipes!

    Also wanted to say that I fully support you and the new direction your blog is taking. I am not vegetarian, but I have been making your recipes for years, both from the blog and your cookbook. Many times I will make them as-is, but they have been easy to adapt if I want to add meat or fish. And, I know I can always find a delicious recipe here if I am cooking for vegan or vegetarian friends. Just wanted to say thank you!!

  46. Liz says

    I made this tonight and followed the recipe exactly, adding a bit more of the adobo sauce to the chicken for more spice. It all came together in one skillet which was great (I uesd a big cast iron) and it was absolutely delicious. Thanks for another fabulous recipe that I’ll definitely be making again and again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks, Liz!

      Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  47. Emma says

    This was excellent. My chicken took a lot longer to cook, so I ended up putting some of the liquid in with it and covering it completely to help it finish. We ate it in a tortilla with avocado, tomatillos, and roasted anaheim peppers and onions.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Emma! You can also gently pound your chicken breast (between two sheets of parchment paper using the bottom of a heavy pan), so it’s thinner and it will cook much faster. Hope that helps!

  48. Rachel says

    I haven’t eaten this chicken, because I’m a vegetarian — but my one year old loved it! (Husband did, too.) We were dining with family and had to ask for the recipe. “Minimalist Baker,” said the cook. Well, I’ve made plenty of recipes from MB, so no surprise there.

    Dana, I’ll be honest — after 30+ years of vegetarianism, I don’t necessarily even notice what’s vegan or veggie on whose website. If it’s got meat in it but doesn’t seem meat-centric, I just mentally subtract the meat and forge ahead. If there’s no cheese and I think there should be, I throw some in! When I realized after reading the comments that the whole site has been vegan all this time, I was laughing at myself for being so obtuse. You’ve delivered a lot of great recipes as a vegan and I’ll be interested to see the next generation of great non-vegan recipes. Good eating to you & your fam!

  49. Sierra says

    So delicious! I made these with chicken breast tenders and they turned out perfectly. I added some to the pumpkin black bean soup and kept the rest for meals later in the week ?

  50. Allie says

    Delicious and fast. Tastes way better than chicken cooked in a slow cooker. You can adjust the seasonings based on personal preference. I regularly have all of these ingredients on had (with the exception of the peppers) and it still tastes amazing without them. I’ll make this one often.

  51. Lauren Ver Hage says

    LOVED this chicken recipe! The cooking method produced super moist, easy-to-shred chicken that we made tacos bowls with, yum. I’ve always trusted MB recipes, and have made a ton of the baked goods/granolas/soups on the site, and so I was thrilled to check this new one out — I’m so here for the increasing diversity in the recipes provided!

  52. Jason Gregersen says

    I was really devoted considering all the recipes were vegan, why have you decided to pursue a non-vegan menu? Are you no longer a vegan?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Jason. Thanks for the question. I am no longer vegan. It didn’t seem to be supporting my health, so I’ve begun incorporating meat and eggs into my diet. I’ve chosen not to share more in detail than that because it’s quite personal and people have a lot of opinions about diet and health. Know that our decision to incorporate non-vegan recipes has been slowly and carefully considered, and we’re confident it’s the best way forward right now in order to be authentic with our audience.

  53. Halle says

    Thank you for posting more meat recipes! My health and diet have had to change a LOT over the years and since I already trusted your plant-based recipes (they’re all SO good), I knew I couldn’t go wrong with your meat recipes. So thank you for being the person you are and for sharing the amazing things you know about cooking. ❤️

  54. Caroline Statkus says

    So surprised to see the switch to meat. I read you’re doing that for your health and that’s fine. But are you now saying it might be beneficial to use eggs rather than flax eggs, real cheese rather than the vegan cheeses, etc.

    I would assume many of your readers are vegan or at least vegetarian. I imagine adding meat gives a wider audience. Good luck.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Caroline, we understand it may be confusing or difficult to understand the recent shift away from strictly vegan content. But know that it’s something we’ve carefully considered, and we feel it’s the best way to be authentic with our audience moving forward. It has nothing to do with expanding our audience and everything to do with my personal health decisions.

      As for recommendations for eggs vs flax eggs and real cheese vs. vegan cheese, we are only suggesting those substitutions if people can tolerate / are open to those foods as they can be a bit easier to work with in recipes, especially when baking (flax eggs can be a bit tricky, especially).

  55. Paige says

    Wow! I have been following your blog for a few years now but never commented. I was vegetarian for 8 years and vegan off and on, for about 1.5 years at the longest stretch. I have discovered I cannot have dairy or cheese, but grass-fed ghee seems to do well with me. But anyway, I personally stopped being vegetarian and vegan almost two years ago now because my health was suffering, severe IBS, malabsorption, very painful bloating no matter what I took (everything from digestive enzymes and papaya extract to gas-x!) I’ve continued to use and love your recipes and I still eat very clean and plant-based, just with the addition of meat and eggs. I truly feel better than ever and have zero of the symptoms I use to have. I didn’t mean to write so much but all this is to say that I was so confused when I saw a chicken recipe at first, but I have so much respect for you for being willing to leave an ideology (even if you agree with it at heart, like I do!) Because you know it isn’t serving you and may be harming you! It was so hard for me to accept this change at first in myself, and regardless of your health journey and where that leads you with you, I applaud you for being open and honest with your followers. I pray for health and complete wellness for you and your family!

    • Amanda says

      Paige, same here <3 <3 Except I've only started to eat meat within the past couple of weeks and haven't noticed any significant health changes yet. I'm going to make this recipe tonight after picking up some pasture-raised chicken from my local butcher for the first time ever.

      Thank you Dana for all the great recipes and your transparency!

  56. Deb Donofrio says

    Wow. So easy, so delicious. I admit I started eating the chicken prior to the shredding.
    Just perfect with anything. I topped a simple salad with the chicken and served sweet potato fries.
    I wasn’t sure about “adobe sauce”. I got some fresh adobe spice and mixed it with coconut milk. Yum.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great! Thanks for sharing, Deb! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  57. Lars says

    Hey Dana,

    I get that you felt desperate to make changes after facing health problems and that MB was never a vegan website in the first place, but recipes like these are still sad to see for me, as your site was my go-to platform for amazing cruelty-free dishes.

    Given what’s at stake ethically (the torture and death of so many beautiful sentient beings + animal agriculture being one of the main drivers of climate change), have you ever considered consulting a vegan RD or MD to troubleshoot your way to a healthy plant-based life or at least not promote the consumption of animals to other people despite your own struggles? After all, the scientific consensus is that a vegan diet is perfectly healthy for all stages of life.

    It’s obviously difficult to judge from the outside what you’ve been going through and I don’t want to play that down. I wish you all the best on your journey and hope that MB will one day return to the plant-based resource I fell in love with.

    Best, Lars

  58. Sara says

    Bravo for changing your diet to support your health & sharing new recipes that align! As a full-time working mom who is gluten, dairy, & refined-sugar free for health reasons, and has a 2 yr old daughter who is allergic to eggs, your site has a been an incredible source for quick, delicious recipes that my whole family can safely eat and love. And now with the addition of meat recipes, there’s even more for us! Thank you and keep staying true to you.

    Ps – Can’t wait to try this recipe!

  59. Sihle says

    We made this last night and tonight because it was just SO DAMN DELICIOUS but wow the spices really did a number on our kitchen, it was like cooking in a pepper spray chamber. Is this usual?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      haha, do you have a hood vent with a fan? That usually helps! So glad you enjoyed it! If you did, would you consider adding a rating to your next review? xoxo!

  60. Glencora Borradaile says

    I am a vegan and an outsider in many other respects – a non-male in a male-dominated field, a cyclist in a car-dominated world, a radical in a centrist country. I spend so much of my life among people who don’t understand me and reinforce the feeling that I don’t belong. For many years, MB was a safe haven of delicious, vegan recipes. I don’t think there had been a comparable place online and MB is still listed in many places as the best place for vegan recipes.

    This is all in reflection on the recent non-vegan recipes and the comments from vegans who are understandably sad and angry. Where do we turn to now? Not just for recipes (yes, we’ve heard your suggestions to go https://minimalistbaker.com/recipe-index/ and then click twice – not something you can bookmark, though), but for community. Are there going to be meat and egg and dairy suggestions among the vegan recipes and in the comments to remind us vegans that we don’t belong in this world? I think that many of us feel like something was taken away – a safe place where other people like us gathered.

  61. Tara says

    Oh, I have to piggy back on the previous comment, your cookbook is my first and definitely one of my favourites! I too, am disappointed to see you part from veganism. I wish you well with your health.

  62. Sarah says

    The flavor was great! I left out the chipotle in adobo (because that would’ve meant a trip to the store, plus I have kids who don’t like spicy food) but it tasted amazing to me! We put it on tortillas with some rice, refried beans, and cheese. It was really fast and easy to put together. d

  63. Elizabeth says

    Thanks for another great recipe, I can not wait to try! There has literraly not been a recipe of yours that I haven’t liked/loved and I have been following your blog for years!! I am an avid cooker and usually come to your site for inspiration. Thanks for all you do :)

  64. keri sue eady says

    I went plant based back in 2017. Since then, I have immersed myself in vegan cooking websites and blogs, yours was one of the first. I bought your book right away and have enjoyed it. I am also a native Oregonian, living in Central Oregon and love your recommendations for restaurants in the Portland area. That being said, I was a bit disappointed to see a chicken recipe. I know you have listed a non meat option in the recipe, but for me it is not only the health but the moral issue. I am not trying to be a hater, (my family are all meat eaters, and I still love them lol). Just wanted to voice my opinion. I wish you continued success in your business. Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the gentle feedback, Keri. We understood this shift would be unpopular with some of our readers, but ultimately felt it’s the best way forward considering my health concerns. All we can ask of our audience (and ourselves) is to try and have understanding and empathy for one another’s unique, individual health journeys.

      • Ally Lavoie says

        I would love to hear about your health journey, whenever and if ever you care to share. I would love to hear about your shift to eating meat and how you go about doing it. Good luck in your journey to living your best life!

      • Dan Faulkner says

        Hi Dana – just curious for myself (as someone who experiments around with different types of eating to find what is optimal) what wasn’t working for you about eating exclusively plant based? What benefits have you found from starting to eat meat again?

        Thanks in advance!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hi Dan, thanks for the question. However, I haven’t ventured into talking in much detail about my health and dietary changes as it feels quite personal and subject to criticism. But I will say I feel my best when eating a varied diet that’s not strictly vegan.

  65. Karen says

    How sad that you feel you need to kill an innocent animal, and destroy our planet, to up your rating and make money (we all know you are now a shill for the meat and dairy industries). This recipe is so much healthier with jackfruit.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Karen, thanks for your feedback. I understand this shift in content may not be a good fit for everyone. However, we feel confident it’s the best way forward to support my health and be as transparent and honest as possible with our audience. If you’d prefer to only see our vegan recipes, you can visit our recipe index and select “special diet” -> “vegan.”

    • Ms A. Sabot says

      If the individual who was the catalyst to me becoming vegetarian several decades ago had had your attitude, I would possibly still be eating meat today.
      Being insufferable, insulting and shaming people never wins them over to your point and is more likely to make them actively resist what you have to say; the only thing it accomplishes is to give you a temporary emotional hit. As for the “we all know…” – no “we” don’t. Don’t try to make other people complicit in your rude behaviour.
      I made this this evening with a pea protein-based chicken substitute which shreds very much like chicken, made wraps with it, brown rice and some sour cream…gorgeous. Thank you, Dana, for taking the time to create this recipe.

  66. Blanch says

    This recipe is the bomb.com! I used what I had on hand, such as dried chipotle powder and chicken thighs. I added sautéed onions and garlic to the pan; added spices to the oil and bloomed them in the heat with the other items; deglazed the pan with chicken stock; added skinless chicken thighs and let it simmer. I also added more liquid if I felt the pan needed it since I was too lazy to sear the chicken. Once the chicken was cooked, I shredded it and added it back to the pan and reduced the sauce a bit. This chicken was so yummy with guacamole and a touch of sour cream and warm tortillas. Tomorrow I’m eating the rest for breakfast. Great recipe! ?

  67. Krystal says

    I decided to make this tonight since it was 5:00 and I had not thought of what to make for dinner yet (again!) I am so glad I did. It was delicious! I used fresh chicken tenderloins bc that’s what I had, I also doubled the spices and skipped the adobo (kids!) Great, great recipe. Thanks Dana!

  68. Christina says

    I’ve been wanting to make shredded chicken for weeks using chicken breast but couldn’t find a good recipe. This was so tasty and easy. Will definitely make over and over.

  69. Deb says

    Thanks so much for continuing to add vegan options in the notes! This looks delicious and I can’t wait to make this with some tofu. As a long time vegan, I totally respect your decision to transition to eating meat and still love reading your blog every time a new recipe comes up!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Susan. While we have shared a number of plant-based recipes and resources on the site, Minimalist Baker has never been a strictly vegan website (some of our earliest recipes included dairy, meat, and eggs). Earlier this year we announced we’d be making some changes to the content that would include meat and egg recipes (primarily for health reasons on my end). I understand this may mean you relate to our content in a different way. If you’d prefer to see only-vegan recipes, you can visit our recipe index and select “recipe type” -> “vegan” or you can subscribe to our vegan-only email list. Hope that helps clarify!

      • Jessica Z says

        Dear Dana,

        Been reading your blog and trying out your experiences for three years now (off for my favourite “southwest” tofu scramble tomorrow). Your content has always been amazing, meat-based or not. Stay inspired and open, don’t let some words get to you. I hope your health gets better soon!