If you are lucky enough to live in one of the 11 states that have Cafe Rio restaurants you know how good the food is. One of my favorite things to get is the sweet pork salad, it’s amazing! Until recently I haven’t tried much else since I love that salad so much. So when I was searching for a dinner recipe idea recently I came across a Cafe Rio Chicken recipe. I made it and we loved it! We loved it so much we made it again this week and I made enough for left overs, so I thought I’d share it with you.
The original source for this recipe can be found HERE at Mandy’s Recipe Box, I decided to increase my spice levels a bit from the original recipe.
– 2lbs Chicken Breast or Chicken Thighs (we use thighs so it’s more tender)
– 1 Packet Ranch Dressing Mix (mixed with 1/2 cup water)
– 1 Cup Kraft Tuscan House Italian Dressing
(the original recipe called for regular zesty Italian, but I prefer the one I used…so you pick what you’d like)
– 1 Tbs Minced Garlic
– 1 Tbs Chili Powder
– 1/2 Tbs Ground Cumin
Place all your ingredients in a crockpot (best part of cooking this). Cook on high 5-6 hours or on low for 8 hours. I prefer to cook it on low, but when you use chicken thighs instead of breasts your chicken will be tender and moist either way. When chicken is done use two forks to shred the chicken. You can use this recipe for nachos, tacos, salads, enchiladas, burritos, so many choices! It’s also great for freezing, so if you make lots of meals for new moms or a quick dinner idea make a double or triple batch like I did and it’s ready to go when you need it.