Shredded Chipotle chicken is super juicy and flavorful, and perfect to add to tacos, tostadas, enchiladas, or anything else you can think of.
Preheat oven to 350 degrees F.
Place chicken breasts in a large dutch oven or other oven-safe dish. Sprinkle with taco seasoning and top with chipotle peppers. Combine broth base, water, and tomato paste in a measuring cup and pour over chicken.
Cover and bake for 1 and a half hours, or until internal temperature of chicken is at least 165 degrees F and it can be shredded easily with two forks.
Shred the chicken carefully with two forks and add it back to the sauce, stir to combine and serve.
When shredding meat, the internal temperature will often be well above the recommended internal temperature for any meat type by the time it can be easily shredded. This is 100% fine and due to the cooking method and sauce, the chicken will not dry out.
SLOW COOKER INSRUCTIONS: Place all ingredients in a slow cooker following the directions in the recipe and cook on high for 4 hours or on low for 6-8 hours. Chicken does well on the "keep warm" setting after it's been shredded.