Wednesday, August 15, 2012

Café Rio Chicken

Angie's iphone pictures 290

What you will need:

  • 2 lbs. boneless skinless chicken
  • 1/2 bottle of Zesty Italian dressing
  • 1/2 T minced garlic
  • 3 T ranch dressing mix (recipe asks to mix this with 1/2 C water, I did not. See below.)
  • 1/2 T chili powder
  • 1/2 T ground cumin

Directions:

  • In a bowl, mix together the dressing, garlic, ranch mix, chili powder and ground cumin
  • Pour mixture over the breasts making sure to coat each breast entirely
  • Place all ingredients in the crock pot on high for 5-6 hours or on low for 8 hours
  • OR, if you are pressed for time...
  • Preheat oven to 375 degrees
  • Place chicken breasts in a cake pan
  • Poke a few holes in each breast with a toothpick or fork
  • In a bowl, mix together the dressing, garlic, ranch mix, chili powder and ground cumin
  • Pour mixture over the breasts making sure to coat each breast entirely
  • Cover with plastic wrap and let marinate in the fridge until you are ready to cook them (or until your oven is preheated)
  • Cook at 375 degrees for 45 mins-1 hour
  • When the chicken is done (in the crock pot or the oven), roughly cut chicken into cube chunks and toss them in a KitchenAid to shred.

Recipe from {Hot Cookin’ Mama}

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