Monday, April 27, 2015

Chicken for Taco Salad

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.

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