Cafe Rio Chicken Recipe
This flavorful Mexican chicken recipe is our favorite way to enjoy Cafe Rio at home! Making it in the slow cooker means dinner is simple and stress free.
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
Notes:
Keep leftover in the refrigerator for 2-3 days or freeze, as long as the chicken wasn't previously frozen.
Nachos and tacos are our favorite way to serve this tender and zesty chicken.
You can swap boneless, skinless chicken thighs for the chicken breasts or use both.
If you don't want to cook on high heat, turn the crockpot to low for 3-4 hours. Use a digital thermometer to check the center of the chicken and that it has reached 165°F.
Nutrition
Calories: 317kcal | Carbohydrates: 6g | Protein: 41g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 1807mg | Potassium: 776mg | Fiber: 1g | Sugar: 4g | Vitamin A: 479IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg
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