Super easy, full-flavored shredded chicken for tacos, enchiladas, tostadas, taco salads and more.
Rinse chicken and pat dry. Place chicken in the lightly oiled crock of a slower cooker. Set aside.
In a pint-sized jar (make sure you use one with a lid), place the water, white vinegar, cumin, chipotle chile or chipotle chile in adobo, minced garlic, Italian salad dressing mix and Ranch dressing mix. Put the lid on the jar and shake until the ingredients are well blended.
Remove lid from jar and add salad oil. Put lid back on jar and shake to blend oil well with the other ingredients. Pour over chicken.
Cover slow cooker and cook on high for 4-5 hours. Then shred chicken with two forks and allow it to remain in the slow cooker continuing to cook on high heat for an additional 30 minutes.
Remove chicken from slow cooker with a slotted spoon to allow juices to drain away. Keep cooking juices to moisten chicken as desired.
Dress chicken with chopped cilantro and lime wedges if desired. May be used in tacos, burritos, enchiladas, salads, or other Mexican dishes of choice.
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Terrific recipe! I have made it several times and the result is always tender and flavorful chicken. I have even used turkey tenderloins with same delicious result. The only change I make to the recipe is that I use 1 cup salsa instead of the oil.
This had really good flavor! My husband ate his as a taco, and I put mine over brown rice. Both were excellent!
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