4 lbs bone-in chicken breasts, skin removed
1 6-oz can diced green chilies
8 oz low-sodium chicken broth
1/2 c Italian salad dressing
3 cloves minced garlic
1 1/2 tsp cumin
2 tsp chili powder
Cook in crock pot on low 4-6 hours, until fork-tender. Shred chicken with two forks, and discard bones.
