1/2 bottle Kraft Zesty Lime Vinaigrette Dressing
16 oz. jar Salsa Verde
1 can diced Green Chilies
1/2 can diced Jalapeños (optional)
Juice from 2 limes
4-5 Chicken Breast
Combine in crockpot and cook for 4-8 hours or until shreddable. Shred chicken and then place back into the juice/liquid in the crockpot. Serve in flour or corn tortillas with cheese, beans, lettuce, and avocado. We also like to top them with sour cream or cafe rio ranch. This chicken is also so good in a salad with black beans, tomatoes, and dressing.