We had a little Cafe Rio style Primary dinner this week and I was in charge of the chicken. I looked around a bit for a good recipe and nearly every one I found was the same, so I gave a it a try. It turned out delicious and I'll definitely be making it again.
The original recipe is:
1 small (8oz.) Kraft Zesty Italian Dressing
1 tbsp. chili powder
1 tbsp. cumin
3 garlic cloves, minced
5 lbs. chicken
Chili powder makes me nervous (I don't like my food spicy hot) so the first thing I did was decrease the chili powder. And you can really hardly ever go wrong with a nice diced onion so I threw that in just for good measure. I didn't feel like the Italian dressing added enough flavor, so I ended up sprinkling part of a pack of dry Italian dressing seasoning in as well. Throw in a little salt and pepper and it was ready. The ingredients I used ended up being more like this:
1 small (8oz.) Kraft Zesty Italian Dressing
1 tsp. chili powder
1 tbsp. cumin
4 garlic cloves, minced (I LOVE that pre-minced stuff you can buy at the grocery store)
1 yellow onion diced
5 lbs. chicken
1 packet dry Italian dressing
Salt and Pepper to taste
Put the chicken in a crockpot. Cover with dressing, diced onion, and spices. Cook on high for 4 hours. An hour before eating, remove chicken breasts from juices and shred in a separate bowl. Some people have good luck with two forks, but I love to use my hand-mixer for this. It works best if each chicken breast is cut into thirds or fouths, then just turn the mixer on low speed and watch how easily the chicken shreds. Be sure to taste it and add more seasonings as needed. I threw in part of my dry dressing packet, added a little garlic powder, and some more salt and pepper. Let the shredded chicken soak in the spices and juices for an hour before serving.
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