Taqueria-style Slow Cooker Shredded Chicken

• 2 pounds Boneless, Skinless Chicken Breasts
• 3/4 cups Water
• 1/4 cups White Vinegar
• 1 teaspoon Ground Cumin
• 1/2 teaspoons Chipotle Chile Powder Or 1 Chipotle Chile In Adobo, Finely Chopped
• 2 cloves Garlic, Minced
• 1 package (0.7 Ounce Packet) Italian Salad Dressing Mix (Good Seasons Recommended)
• 1 package (1 Ounce Packet) Ranch Salad Dressing Mix (Hidden Valley Brand Recommended)
• 1/2 cups Salad Oil, A Neutral Flavor Recommended
• 2 Tablespoons Chopped Cilantro (optional)
• 1 whole - 2 Whole Limes, Cut Into Wedges (optional)

1. Rinse chicken and pat dry.
2. Place chicken in the lightly oiled crock of a slower cooker.
3. Set aside.
4. 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.
5. Put the lid on the jar and shake until the ingredients are well blended.
6. Remove lid from jar and add salad oil.
7. Put lid back on jar and shake to blend oil well with the other ingredients.
8. Pour over chicken.
9. Cover slow cooker and cook on high for 4-5 hours.
10. 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.
11. Remove chicken from slow cooker with a slotted spoon to allow juices to drain away.
12. Keep cooking juices to moisten chicken as desired.
13. Dress chicken with chopped cilantro and lime wedges if desired.
14. May be used in tacos, burritos, enchiladas, salads, or other Mexican dishes of choice.

chicken breasts, water, white vinegar, ground cumin, chile powder, garlic, italian salad dressing mix, salad dressing, salad oil, cilantro

Taken from tastykitchen.com/recipes/main-courses/taqueria-style-slow-cooker-shredded-chicken/ (may not work)