The recipe calls for chicken breasts, which I used last time I made it, but today I had boneless skinless chicken thighs that I needed to cook. They both work great! Use whatever you prefer or whatever is on sale. The great thing about this recipe is it freezes really well, so if you're feeling a little ambitious double the recipe to use 4-5 lbs. of chicken and freeze the leftovers. I like to freeze it in 2-cup portions so I can just thaw what I need. It's awesome in tacos (as you can see in the picture), quesadillas, burritos, and even in Hawaiian haystacks. It isn't really spicy, it just has great flavor, so I'm pretty sure you could use it in almost any recipe that calls for cooked chicken.
Copy Cat Cafe Rio Shredded Chicken
from Real Mom Kitchen
2 lbs. boneless, skinless chicken breasts or thighs
1/2 c. zesty Italian salad dressing
1/2 Tbs. minced garlic
1 (1 oz.) packet ranch dressing mix (3 Tbs. if you buy it in the big container)
1/4 c. water
1/2 Tbs. chili powder
1/2 Tbs. ground cumin
Place chicken in slow cooker. Mix remaining ingredients in a small bowl and pour over chicken. Cook on high for 5-6 hours or on low for 8 hours (mine was done after 7 hours on low). Shred chicken and return to slow cooker. You can remove some of the liquid if you want, but I don't see the point. Just serve it with a slotted spoon. That way the chicken stays moist and juicy. Serve as desired!