4/5
(1 Votes)
Ingredients
- For the chicken:
- 1 1/2 pounds boneless skinless chicken breasts
- 1 16-ounce jar salsa
- 1 cup chicken stock
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 packet ranch dressing mix
- For the salads:
- 1 head iceberg lettuce, chopped
- 1 packet of Mexican rice, cooked according to package directions
- 1 can black beans, rinsed and drained
- 1 can corn, rinsed and drained
- Shredded cheddar cheese
- Corn chips
- Salsa
- Ranch dressing
Preparation
Step 1
1. Place the chicken in a Crock pot. Add salsa, chicken stock, chili powder, cumin, and ranch dressing mix; stir to combine and evenly coat the chicken. Cover and cook on High for 4 hours or Low for 8 hours. When ready to eat, remove chicken and shred with two forks.
2. To assemble the salads, arrange lettuce on a plate. Top with rice, beans, corn, chicken, cheese, and corn chips. Add more salsa and drizzle with ranch dressing.