This is a favorite crockpot recipe at our house...I know that it has been submitted to different church functions by both Vicki Atkinson and Destry Howard. Yum! Thanks ladies!
1 small bottle Kraft Zesty Italian Dressing (8 oz.)
1 Tbsp. Chili Powder
1 Tbsp. Cumin
3 cloves minced garlic
5 lbs. chicken (boneless, skinless)
Cook all ingredients in crockpot for 7 hours on low. Shred meat and cook one additional hour.
* This meat is our favorite in quesadillias, chicken tacos, enchiladas, salads....the sky is the limit.
I'm including the recipe for the Cilantro-Lime Vinagrette to go along with the meat.
Cilantro-Lime Vinaigrette....(I'm not sure where the "vinaigrette" part comes into play in this recipe because there is no vinegar. Can it be a viniagrette anyway? We'll just go with it...it sound great anyway.
1 buttermilk ranch packet
2 tomatillos
1/2 bunch cilantro
1 clove garlic
1 lime, juiced
1 jalapeno, seeded
Mix ranch packet according to the directions. Chop tomatillos, cilantro, and jalapeno in food processor. Add garlic and lime juice. Blend well.
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