mexican chicken

Name: Mexican Chicken
Prep time: 10 min
Cook time: 5 h
Yield: 4
Cuisine: Mexican
Ingredients: 2 pound(s) chicken breast; 1/2 cup(s) italian dressing (prepared, liquid); 1 package(s) dry ranch dressing (3 tbsp); 1/2 teaspoon(s) minced garlic; 1/4 cup(s) water; 1/2 tablespoon(s) chili powder; 1/2 tablespoon(s) ground cumin

(1 RATING)

28 Pinches

kami henley

kansas city, KS

Updated on Jan 17, 2015

I've made this many, many times. Each time I take leftovers to work, I get multiple requests for the recipe just because it smells so good! You will LOVE this. The chicken is tender and tasty! I had some leftover in the fridge last night so I made chicken/cheese quesadillas. They were fantastic too! You could do many different things with this easy chicken, but I like it best with the rice/beans in tortillas. No additional toppings are needed!! Enjoy!

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prep time 10 Min

cook time 5 Hr

method Slow Cooker Crock Pot

yield 4-6 serving(s)

Ingredients

2 pounds chicken breast
1/2 cup italian dressing (prepared, liquid)
1 package dry ranch dressing (3 tbsp)
1/2 teaspoon minced garlic
1/4 cup water
1/2 tablespoon chili powder
1/2 tablespoon ground cumin

How To Make mexican chicken

Step 1

Put your chicken breasts in a Crock Pot.

Step 2

In a bowl, whisk together all other ingredients.
Step 3

Pour over chicken in Crock Pot.
Step 4

Cook on High 5-6 hours.
Step 5

Remove chicken from Crock Pot, also remove half of the liquid and set aside. Shred the chicken and return to Crock Pot. Add liquid to your liking, honestly I usually leave it all in there.
Step 6

Enjoy in your favorite flour tortilla! I make this with cilantro lime rice and seasoned pinto beans in flour tortillas!
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