129 Days

Just stopping by to share a recipe! We've had this for dinner twice now since Jon likes it so much.

Mexican-style Shredded Chicken

1 1/2lbs. boneless, skinless chicken breasts or thighs ( about 4-5 )

4 cups water

1 teas. salt

1/3 teas. pepper

1/2 teas. garlic powder

1 teas. onion powder

2 teas. chili powder

1 teas. dry oregano

1/4 teas. cumin powder

Thoroughly wash your chicken and then simply add all of the ingredients to a large skillet or sauce pan big enough to hold everything. Bring it to a boil and boil for about 10 minutes.

Reduce heat to low to medium low and simmer for about 30 minutes with the lid cracked. You’re looking for a nice little bubble.

After about 40 minutes, most but not all of the liquid should have evaporated and the chicken should be falling apart when poked with a spoon or spatula.




Go ahead and shred it with your spatula or spoon and remove from heat to cool slightly.

You can use this in tacos, enchiladas, burritos, or on top of salad.