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  • Melanie Camara

    Crockpot Mexican chicken

  • Tami Booth

    crock pot chicken tacos

  • Barbara Sullivan

    Crock Pot Mexican Chicken serve it in quesadillas tusing this in tacos, burritos, salads and anything else can think of. Lisa's Cafe Rio Chicken 3 lbs boneless, skinless chicken 1 1/2 cups italian dressing 1 Tablespoon minced garlic 1 Tablespoon chili powder juice of 1 lime 1/4 cup cilantro Place chicken in a 4-6 quart slow cooker. Pour dressing over top and sprinkle with chili powder and garlic. Cover and cook for 7-8 hours on low or 3-4 hours on high. Remove chicken from crock pot, shred with a couple of forks, then put back in crock pot. Cover and cook an additional 30 minutes. Add lime juice and cilantro. Serve in tacos, burritos, quesadillas or taco salad.

  • Ruby

    Italian shredded chicken

  • Lauren Ladd

    Crock pot Mexican Chicken- tacos and quesadillas

  • Erin Oehler

    Slow cooker chicken tacos

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