Café Rio Chicken

Beth Batten

5 lbs. chicken breast - boneless, skinless
1 small bottle zesty Italian dressing
1 Tbsp. Chili powder
1 tsp. cumin
3 cloves garlic, minced
1 cup water

Mix all ingredients together in a large crock pot.
Cook on high 5-7 hours. Remove chicken and shred with fork. Return meat to the crock pot and heat through. Serve with tortillas and your favorite fixings. 

*This obviously makes a ton of food.  I usually half it for our family and still have leftovers.


I serve it with this rice (also makes a ton):
green chile lime rice
2 Tbsp. butter
1 yellow onion, chopped
4 cloves garlic, minced
6 2/3 cups water
8 teaspoons chicken bouillon
1/2 bunch cilantro chopped
2 tsp. cumin
2 small cans diced green chilies
2 Tbsp. lime juice
1/2 tsp. salt
1/2 Tbsp. lime zest (optional)
3 cups rice

Sauté onion and garlic in butter in a sauté pan. In a saucepan, bring water, bouillon, cilantro, cumin, chilies, lime juice, salt and lime zest to a boil. Add onion and garlic to boiling water. Add 3 cups long grain rice.  Reduce heat, cover and simmer for 20 minutes.