Thursday, May 27, 2010

ITALIAN CHICKEN

boneless, skinless chicken breasts Italian dressing mix water
Place all ingredients in crockpot and cook on low until no chicken is no longer pink. Serve whole or shredded.
Notes: Quantities are totally flexible, depending on taste preferences and how much chicken you need. For the sake of a reference point, I dump a three pound bag of frozen breasts, 1 1/2 - 2 packets of dressing mix, and a cup of water into my crockpot. We almost always shred it to be used with Monterey jack in quesadillas, served with a combination of salsa and sour cream for dipping. Freezes well.

No comments: