I’m a big fan of trying new recipes. I have such a large file of things I want to try that we don’t really repeat most recipes often. And having the same thing two weeks in a row? Unheard of.
And then I made these.
I was drawn to the recipe because it was quick and easy to prep and the slow cooker would do all the work while I was in the office and hitting up the gym. Just heating up taco shells and shredding some cheese sounded like a vacation from cooking. I expected this to be an okay, in-a-pinch kind of meal.
It was amazing. I immediately lamented sizing down the recipe so we wouldn’t have leftovers – and promptly put it on the menu for the next week too. I can’t even tell you exactly what it is that makes these so good, but I love them.
Cafe Rio Chicken Tacos
(from Crumbs and Chaos)
2 lbs. Chicken breasts
1 c. Zesty Italian Dressing
1/2 T. Minced Garlic
1 packet Ranch Dressing Mix
1/2 c. Water
1/2 T. Ground Cumin
1/2 T. Chili Powder
Place chicken in the crockpot. Mix together remaining ingredients. Pour over chicken and cook on low for 7-8 hours.
When cooked, remove chicken and shred. Return to crockpot and stir to combine marinade and chicken.