Slow Cooker Mexi Chicken - Cowboy Kent Rollins
Slow Cooker Mexi Chicken
Servings 4 to 6 servings
Ingredients
- 1 ¼ cups Italian dressing
- 1 .6 to 1 ounce packet ranch dressing mix
- 1 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 3 cloves garlic minced
- 1 green bell pepper chopped
- 1 4 ounce can diced green chiles
- 2 medium to large chicken breasts
- shredded cheese, sour cream, onions, etc. for serving (optional)
Instructions
- Add the Italian dressing, ranch, chili powder, cumin, garlic, bell pepper and green chiles to a slow cooker. Whisk to combine.
- Add the chicken breasts and cook on low about 3 hours or until the chicken is cooked through and tender.
- With 2 forks, shred the chicken in the slow cooker. Stir the chicken and cover.
- Turn the slow cooker to warm and leave for 30 minutes or until ready to serve.
Notes
Serving Ideas
- Eat as a chili topped with sour cream, cheese, green onions, etc.
- Use as a taco meat
- Wrap in a burrito or use as chimichanga meat
- Drain off the juice and add to a cheese quesadilla
- Add chicken broth to desired consistency and serve as a chicken soup
