Heat a large skillet to medium high heat. Add a touch of cooking oil to the skillet. Add the onion, peppers and chicken breasts. Season with cumin, chili powder, salt and pepper and cook until the onions are translucent and chicken has browned.
In the slow cooker, add chicken and pour the Cherry Soda over top. Cover and cook for 4 hours.
Drain any remaining liquid and shred chicken with two forks. When finished, add desired amount of barbecue sauce in 1/2 bottle increments and continue cooking until sauce is heated through.
Serve on a bun with cheese.
Place chicken in slow cooker on low. Sprinkle chicken with salt and liquid smoke, under seasoning to start. Cook on high for 3-4 hours. When chicken is tender, shred apart keeping the meat in the cooking liquids. Add any additional salt and liquid smoke if desired. Serve on Hawaiian rolls, with grilled pineapple, teriyaki or barbecue sauce.
Place chicken breasts in a baking dish and pour entire bottle of dressing over the chicken. Let the dressing marinade the chicken for 30 to 45 minutes in the refrigerator.
Grill chicken breast until internal temp reaches 165 degrees.
Optional: baste chicken with remaining dressing in baking dish.
Preheat oven to 375 degrees .
Mix all ingredients, except Doritos® and cheese, in a bowl and then transfer into a 9 x 13 baking dish, cover with foil.
Bake for 30 minutes, remove foil and add Doritos® (either mix in the casserole or sprinkle on the top of the casserole) and top with cheese. Cook another 10 minutes or until cheese melts.
In a medium bowl, combine mayonnaise, cumin and chili powder. Add chicken, pepper, red onion, corn and green onion. Mix well. Gently fold in black beans. Cover and refrigerate at least 2 hours for best flavor.
Preheat oven to 375 degrees.
