- 2 pounds chicken breasts
- ½ cup zesty italian dressing
- ¾ tablespoon minced garlic
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- 1 1 oz package dry ranch dressing mix
- ½ cup water
Place chicken in crock pot with a little chicken broth until it is tender and you can shred it..
Then take chicken out and dump liquid out of crock pot. Shred chicken and place back in crock pot. In a separate bowl, combine above ingredients and whisk together. Then pour over your shredded chicken in your crockpot. Cook for about 2 more hours. Enjoy in a tortilla or on a salad with your favorite toppings.
**Shelly's Instant Pot notes: I add frozen chicken breasts and all other ingredients to my IP and cook on Manual, high pressure for 12-13 minutes. Let the pressure naturally release, then open the pot and shred the chicken. Put it back into the pot and turn on Saute' just for a minute until it comes to a boil.
**Shelly's Instant Pot notes: I add frozen chicken breasts and all other ingredients to my IP and cook on Manual, high pressure for 12-13 minutes. Let the pressure naturally release, then open the pot and shred the chicken. Put it back into the pot and turn on Saute' just for a minute until it comes to a boil.
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