This copycat Cafe Rio chicken recipe tastes exactly like the restaurant, zesty and flavorful. It’s a simple dump and go crock pot recipe that is ready in just a couple of hours and is perfect for quick chicken tacos. All you need are 5 simple ingredients!
One of my favorite things about Cafe Rio recipes is the Mexican flavor. If you’ve never visited the restaurant you are missing out, but today I’m bringing my personal favorite straight to your kitchen. It’s such as easy meal and very versatile, so we keep it in our regular dinner rotation. You can even make the Ranch seasoning from scratch and probably won’t have to make a trip to the store!
We love Café Rio chicken with grilled Mexican street corn and easy Mexican rice. Don’t forget the peach margaritas! If we were actually sitting at the restaurant, I would probably order a regular margarita, but I like to switch it up at home.
Jump to:
🍗 Ingredients:
- chicken breasts – we used boneless skinless.
- Zesty Italian dressing – you can use homemade Italian dressing or your favorite store bought.
- Seasoning: chili powder, ground cumin, garlic salt, ranch seasoning mix
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Serve this flavorful shredded chicken in a taco salad, burrito bowl, or on taco Tuesday with your favorite toppings (like sour cream, pico de gallo, cotija cheese, and avocado) wrapped in a flour tortilla.
Substitutions and Variations
- Instant Pot – to make Cafe Rio chicken in the pressure cooker, follow the same instructions. Cook on high pressure for 6 minutes, then let the pressure release naturally. If you are using frozen chicken, you will have to increase the cooking time.
- Enchiladas – wrap in flour tortillas, top with red enchilada sauce or green enchilada sauce and cheese. Bake at 350°F until it’s warmed through and cheese is melted.
🔪 Instructions:
Step 1: Add the chicken to the crock pot.
Step 2: Pour the Italian dressing on top.
Step 3: Sprinkle the seasonings evenly across the top.
Step 4: Cover and cook on high for 2-3 hours or low for 3-4 hours.
Pro Tip: Any time you want to shred meat and poultry fast, use an electric mixer!
Step 6: Shred the chicken and add back to the slow cooker.
SERVE: Serve the shredded chicken in quesadillas, chicken salads, or burritos. Our favorite way is with nachos.
Recipe Tips for Shredded Cafe Rio Chicken
- The best way to shred chicken is by using a hand mixer, it’s much easier. A stand mixer works great, too, but it can over-shred the meat really fast.
- Make cleanup easier by using a crock pot liner before starting.
Fun Fact
Cafe Rio uses the highest quality, freshest ingredients, nothing is premade, and not one location has a microwave.
Recipe FAQs
Cafe Rio is a popular chain of fast-casual restaurants that specializes in serving Mexican cuisine, mostly found on the west coast. They are known for their fresh and made-to-order dishes, including burritos, tacos, salads, and enchiladas. Cafe Rio is famous for its flavorful and customizable menu options, often incorporating ingredients such as grilled meats, fresh vegetables, and various salsas. The restaurant’s atmosphere is typically casual and inviting, making it a popular choice for quick and tasty Mexican food.
Keep leftovers in an airtight container for 2-3 days. Freeze for 2 months as long as the chicken was not previously frozen.
More Mexican Inspired Recipes
If you tried this Cafe Rio Chicken Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Cafe Rio Chicken Recipe
Ingredients
- 2 ½ pounds boneless skinless chicken breasts (about 4 breasts)
- 1 cup Italian dressing
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon garlic salt
- 1 packet ranch seasoning mix
Instructions
- Place chicken breasts in the bottom of a crockpot – they do not need to be in a single layer.
- Pour the Italian dressing over the chicken.
- Sprinkle the chili powder, cumin, garlic salt, and ranch dressing evenly over the chicken and dressing.
- Cover and cook on high for 2-3 hours, or until the chicken reaches 165°F.
- Shred the chicken with two forks and stir everything together to distribute the seasonings evenly.
- Serve chicken in burritos, salad bowls, tacos, nachos, quesadillas, etc.
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Notes
Nutrition
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