Here is one of my favorite recipes that I make over and over again. It is so easy to make thanks to the slow cooker! For those of you who don’t know about Cafe Rio, you should really check it out! It used to be just a west coast thing but now it’s a bit of an east coast thing too. This chicken really is similar to the chicken you’d get a Cafe Rio (now I just need to figure out their barbacoa recipe)! The shredded chicken can be used for tacos, salads, burritos, and loaded nachos. We all love it so much in our house, and I am pretty sure you and your entire family will also love the chicken. You will love how easy it is to make and how good it tastes! Enjoy.
Recipe for Cafe Rio Style Slow Cooker Mexican Shredded Chicken
INGREDIENTS
2 1/4 pounds of boneless skinless chicken breasts
3/4 cup of Italian salad dressing
1 packet of Ranch dressing
1/2 cup of water
2 tsp. of chili powder
1 1/2 tsp. of cumin
3/4 tsp. of coriander
1 Tbsp. of prepared (jarred) minced garlic (or 6 cloves of pressed fresh garlic OR 2 tsp. of garlic powder)
1 Tbsp. of dried onion flakes
DIRECTIONS
Put all of the ingredients into the slow cooker. Turn heat on low and cook for five to six hours or until chicken shreds well with a fork. Then shred up the chicken and you are done!
Serving suggestions:
For a taco salad – Put chopped iceberg lettuce on a plate. Add black beans, corn, shredded chicken, torn cilantro leaves, grated cheese, chopped avocado, chopped tomatoes, and sour cream (or Greek yogurt). Drizzle with some lime juice and your favorite salsa.
Burritos/tacos – Use same ingredients as the salad but put in a taco shell or warmed tortilla!
Recipe Adapted from: Our Best Bites
Recipe makes approximately 10 – 12 servings.
Make It and Bake It with Beth 