1/2 C. zesty italian dressing
1 tsp chili powder
1 tsp cumin
2 cloves garlic, minced
1/2 cup water
Mix all ingredients together in a large crock pot.
Cook on high for 5-7 hours. Remove chicken and shred with fork. Return meat to crock pot and heat through. Keep warm.
Serve with black beans on tortillas with fried tortilla strips, cheese, olives, lettuce, salsa, tomatoes, avocado, etc. Can serve with mexican rice and pico de gallo.
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