I love going out for Mexican food and having that perfectly shredded chicken in my burritos. I had never tried to make it because it seemed so intimidating and time consuming. Guess what? It is a breeze to make and you probably have all the ingredients right now!
Last night we had tostadas and soft tacos with it. We've had it just by itself with mexican rice. And I am dying to use it for chicken nachos! The best part? It makes about three meals worth. You've got to try it.
1 3lb. bag boneless, skinless chicken breasts
1/2 bottle Italian dressing (I use light)
3 cloves garlic
1 green pepper
1 Tbs. Cumin
1 Tbs. Chili powder
salt and pepper (I hate telling people how much to use because I like salt a LOT)
Thaw out the bag of breasts and trim off anything that might gross you out and rinse. Slice onion and green pepper. I don't even bother slicing the garlic, I just smoosh with the side of my knife. Toss all the ingredients in a Crock Pot for 4-5 hours on high.
After I noticed my Crock Pot had turned off I spooned out all the breasts (there will be a lot of liquid now) and put them in a separate bowl. With a fork in each hand, start raking the meat. It practically shreds itself taking no more than 2 minutes to do it all.
Toss all of it back into the Crock Pot and give it one good stir. Turn Crock Pot to low until you are ready to eat it, but for at least 1/2 an hour.
It is totally fool-proof. I used a jalapeno yesterday instead of the green pepper . I wanted to throw in a tomato too but I only had one so I reserved it for a taco topping. Add what you like, leave out what you don't!
I put leftovers in sandwich bags in the freezer. Mmmm...Chicken Nachos!