Almost Cafe Rio Chicken

3 lbs boneless, skinless chicken breasts
1/2 onion, diced
4 oz diced green chilis (optional)
1 small bottle Kraft Zesty Italian salad dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic

Combine all ingredients in a large crock-pot. Cook on high for 4 hours (or on low 10-12 hours). Remove meat and shred with fork. Return meat to crock-pot and cook for 1 additional hour. Reserve enough juice to keep chicken moist. Serve with fresh cooked tortillas, lettuce, tomato, Lime Rice, Black Beans, Pico de Gallo, and Tomatillo Ranch Dressing.

Yield: 10-12 servings

Time to make: 5 hours

Source: Angie’s combination of recipes from Becky Jones and Paula Weidemeier

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Published in: on September 4, 2009 at 6:42 pm  Comments (1)  
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One CommentLeave a comment

  1. This chicken also makes a great filling for chimichangas!


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