August 4, 2015.
Recipe # 216.

                                                                    Italian Chicken

3-5 Pounds Boneless,Skinless Chicken Breasts or Tenderloins.
1-2 Packets Italian Salad Dressing Mix.
2 Cloves of Garlic; chopped.
2 Cups or more of Water; enough to keep plenty of liquid with the Chicken.

Put the Chicken in the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Be sure there is enough liquid through cooking time.
Shred and serve on Italian Buns or whatever you prefer.

This recipe is a lighter but still delicious alternative to Italian Beef. I love Italian Beef, but this dish is also delicious. Give it a try and see what you think!