I have an extreme love affair with Mexican food. Like I drive 45 minutes just for an enchilada. Maybe that is more like an addiction? So I have seen this recipe hundreds no probably actually thousands of times all over Pinterest . We do not have a Cafe Rio anywhere in NY. Since I could not try their delicious looking food I opted to make my own. Well it did not disappoint. I tested this recipe a while back and did not care for it. I decided to make it again and this time it came out perfect with a few tweaks. I changed the recipe a bit to make it have a tad more flavor. I can tell you it was delicious! I used the chicken to make tacos. A total time saver and I could freeze the leftovers to use for anything else in the future. I all about saving time and freezing things. Have a fabulous weekend all!
2 lbs skinless split chicken breasts (bone in)
salt and pepper
8 oz. zesty italian dressing
½ tablespoon minced garlic
1 packet ranch dressing mix
½ tablespoon chili powder
½ tablespoon ground cumin
1/2 teaspoon kosher salt
Season the chicken on both sides with the salt and pepper and place in the slow cooker.
Mix the italian dressing, garlic, ranch dressing mix, chili powder, cumin, and kosher salt together and pour over the chicken.
Cook on low for about 5 hours or until chicken is done.
Shred with fork and serve in salads, burritos, tacos, or anything else you like.
*You can also double or triple this to make extras for freezing. Then simply thaw and reheat.
*adapted from Chef in Training