Today has officially kicked off summer for me. It is nice weather, I went for a morning run, Little W and I spent the afternoon out on the lawn and I think we will have dinner out on the patio tonight. I love this warm weather! It has me craving and making all sorts of new foods. Stay tuned for an awesome taco salad I made the other night and for a yummy salmon salad we had last night. Summer and salads here I come!

Today I thought I would share a recipe that I use all the time. Literally anytime I make some shredded meat for a Mexican dish this is what I make. This recipe is just like the name says, it is my go-to chicken recipe for anything Mexican. But you can use it on beef or pork too.  You want shredded meat for tacos? Or street tacos? This is the recipe I use. Want shredded chicken burritos?  This is it.

Its free of sweeteners and unhealthy things you don’t know how to say. Plus all of the ingredients should be found in your pantry.  I promise this recipe is so easy-peasy you’ll wonder why you don’t have Mexican every night. That would be my dream anyway.


This recipe is truly a quick mix throw it in the oven or the slow cooker and forget about it. A few basic staples from your pantry and no more pre-purchased seasoning packets. If you want to get extra fancy you can add some chopped peppers and onion or drizzle fresh lime juice over the shredded chicken. A tablespoon of red wine vinegar with your salsa is really good too if you feel like your salsa is not very acidic.  The possibilities are endless.

Yield:  4 servings

Time: 5 minutes prep, 30-40 minutes baking, or 2 -2 1/2 hours in a slow cooker


  • 2 large chicken breasts
  • 1 tsp red chili powder
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 c salsa


  • Step 1

Preheat oven to 350. Place chicken in a glass baking dish. Sprinkle with seasonings, salt and pepper. Pour salsa over chicken. 

  • Step 2

Cover and bake for 30-40 minutes, or until chicken is done. Or place ingredients in a slow cooker and cook on high for 2 to 2 1/2 hours, or until chicken is done.

Reserve all juice and salsa. Using 2 forks shred chicken into bite size pieces. 


That’s it. I told you easy-peasy.




Here’s a little about me: I usually don’t buy things that I could make. I like to read and learn. I have dreams of being a mom, living in foreign countries, and trying new things. I take a ton of pictures. I collect rocks from the places I’ve been. I’m trying to learn French. I like to eat. I’m a Mormon.

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