Versatile Mexican Crock Pot Chicken

I have this recipe that I’m in love with. Every time I make it I make a HUGE batch because I use it in so many Mexican Dishes. I call it Versatile Mexican Crock Pot Shredded Chicken. AND it only uses 4 ingredients! I use it in the copy cat Cafe Rio Salad that I make for the family at least once a month. It’s also amazing in burritos, tacos, chimichangas and so many more Mexican Dishes.

There is also another thing it does. It makes your house smell amazing all day long. Because I’m trying to eat healthier, I use it as leftovers for my daily salad. You don’t even need dressing because it’s so flavorful, but I would definitely make the Tomatillo Cilantro Dressing along with the chicken. Also, my Authentic Restaurant Style Salsa from Chile pairs well with it too. And, while you’re at it you might as well make the Green Chili Lime Rice in the rice cooker too. I use all those in my daily salads. AMAZING!!

**Remember, this recipe makes a giant batch so you can use the leftovers to get more protein in your diet. So if you don’t want a lot of leftovers, half the recipe.

Mexican Crock Pot Chicken

8-10 skinless boneless chicken breasts- remember, half the recipe if you don’t want to use the leftovers.
1 – 16 oz. bottle Kraft Zesty Italian Dressing
2 Tablespoons Chili Powder
2 Tablespoons Cumin

That’s it! 4 ingredients!

Start by squirting a little of the dressing in the bottom of the crockpot to coat it so the chicken doesn’t stick. Then add 3 chicken breasts and squirt some of the dressing and sprinkle some of the chili powder and cumin on top of the chicken. Repeat in layers until you have everything added to the crock pot. Use all of the dressing. Cover and cook on low for 6-8 hours or until shreddable. Shred the chicken and leave it in the juices. Serve however you choose. In tacos, salads,

If you are using it to make a Copy Cat Cafe Rio Shredded Chicken Salad, go HERE for the recipes for the Tomitillo Cilantro Dressing and Green Chili Rice.