Café Rio Chicken (in the Crockpot)
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Servings: 8 8 tortillas
- 2 clove garlic
- 1 cup Italian dressing, low fat
- 2 teaspoon chili powder
- 2 teaspoon cumin, ground
- 1 none cooking spray
- 2 pound chicken breast
- 1 cup brown rice, raw
- 8 medium tortilla, whole wheat
- 1 medium tomato, red
- 4 cup lettuce, shredded
- 15 ounce black beans, canned
- 1 medium avocado
- 1/2 cup cheddar cheese, shredded
- 2 cup Greek yogurt, plain
- 3 medium Tomatillos, raw
- 1 pepper peppers, jalapeño
- 1 clove garlic
- 1 medium lime
- 1 tablespoon Ranch Dressing Seasoning Packet
Mix Italian dressing, chili powder, cumin, and garlic in a bowl.
Spray the inside of a slow cooker with cooking spray, then add the chicken; pour the dressing mixture over top.
Cover and cook on high for 4 hours then shred chicken with a fork.
During the last hour of cooking, cook rice according to the package directions.
Chop tomato, shred lettuce, drain and rinse beans, chop avocado, and shred cheese (if necessary).
Add chicken and rice to each tortilla, then add toppings as desired (Each serving: 1/2 cup chicken, 1/4 cup rice, 1 tortilla).
For dressing, Put everything in the blender and blend until tomatillos are completely blended.
Calories: 554kcal | Carbohydrates: 54g | Protein: 37g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 915mg | Fiber: 11g | Sugar: 5g