Ingredients
Chicken and Marinade
- 3 lbs boneless, skinless chicken breast or thighs
- 1 cup water
- 2/3 cup Italian dressing
- 1/3 cup Ranch dressing seasoning
- 2 teaspoons salt
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons minced garlic
- 2 teaspoons taco seasoning
Instructions
- Prepare the slow cooker: Combine the chicken, water, Italian dressing, Ranch dressing seasoning, salt, chili powder, cumin, minced garlic, and taco seasoning directly into the slow cooker. Stir gently to ensure the spices and liquids coat the chicken evenly.
- Slow cook the chicken: Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours until the chicken is fully cooked and tender enough to shred easily with forks.
- Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker to soak up the remaining juices, enhancing its flavor and moisture.
- Serve and assemble dishes: Use the shredded chicken as a filling for tacos, burritos, or nachos. For a classic Cafe Rio style burrito, place the chicken and shredded cheese inside a large tortilla. Optionally, add rice and beans for a heartier meal.
- Finish the burrito: Wrap the burrito tightly and top it with generous portions of queso and Colorado Chile Sauce. Garnish with diced tomatoes, shredded lettuce, and fresh cilantro to add freshness and texture.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs offer a juicier texture.
- Adjust the spice levels by modifying the chili powder and taco seasoning to suit your taste.
- This recipe is versatile for meal prepping; store shredded chicken in airtight containers for up to 4 days in the refrigerator.
- For a lighter version, reduce the salt or use low-sodium dressings.
- Leftover shredded chicken works great in salads or quesadillas as well.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
