This is the recipe Jackie cooked for us while we were at Almanor. It was soooo good that I ate till I was stuffed...and didn't have room for the banana splits they served for dessert. But that was OK with me because I loved this recipe so much.
Dressing:
1 buttermilk ranch dressing packet (make as directed with 1/2 cup mayo and 1/2 cup sour cream along with 1 cup buttermilk)
2 medium tomatillos (3-4 small) cut in quarters
1 bunch cilantro
1 clove garlic
juice of 2 limes
1 jalapeño (use seeds for more spice)
Assemble in a blender or food processor and mix until blended.
Spicy Chicken
1 small (8 oz) bottle of Kraft Zesty Italian dressing (Jackie uses more)
1 tablespoon chili powder
1 tablespoon cumin
3 cloves garlic, minced (Jackie uses more)
5 lbs chicken breast.
Cook all together in a crockpot for 4-5 hours, shred meat and cook 1 additional hour.
Serve with: the dressing recipe from above, guacamole, shredded cheese, tomatoes, lettuce, sour cream, tortilla shells, and Zataran's Black Beans and Rice mix (mix and cooked as directed and add 1 can black beans if you want more beans).
Sounds yummy, thanks for the recipe.
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