From Wendy Hickman
(I doubled this in my crockpot and used the leftovers in cheesy southwestern soup.)
2 lbs chicken breasts
1/2 cup zesty italian dressing
1/2 T minced garlic
1 package of ranch dressing mix
1/4 cup water
1/2 T chili powder
1/2 T cumin
Mix ingredients and pour over chicken. Cook in crockpot until chicken is fall-apart tender
(or use pressure cooker - about 30 minutes on poultry setting after adding 1/2 cup chicken broth or water to the bottom of the pan).
Use juice from crockpot to keep chicken moist. Serve as taco, burrito, salad, or enchilada.
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