Sunday, September 23, 2012

Shredded Mexican Chicken

1/2 Cup Zesty Italian dressing
1/2 T. Minced garlic
1 packet ranch dressing mix
1/4 cup water
1/2 T. chili powder
1/2 T. cumin
4 Chicken breast halves

Put chicken in crockpot.  Mix other ingredients together and pour over chicken.  Cook on low for 5-6 hours.  Remove chicken from pot and shred with a fork.  Add some of the liquid to the shredded chicken.  Use in burritos, salads, enchiladas and quesadillas.  Yum!!!!  Freezes well for another day.

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