Cafe Rio Shredded Chicken
by Janet Wilcox
1 (8 ounce) bottle kraft zesty Italian dressing
1 tablespoon chili powder
1 tablespoon cumin
3 garlic cloves, minced
5 lbs chicken breasts
Directions:
Cook all together in a crock pot for 4 hours on low.
Shred meat.
Cook 1 additional hour.
Serve with tortillas, beans, lettuce, tomatoes, etc, as a salad, burrito, or taco.
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