This is one of my favorite recipes I have made in the crock pot. I can't believe that I waited this long to share it with you! We hosted a Mexican inspired little get together with my college roommates a few months ago and I made this chicken. These pictures must have just snuck off of my memory card because I just came across them again today.
This recipe has very few ingredients can be scaled down or up depending on how much you would like. Added bonus: it is really easy to freeze. We ate them in tacos the night of the party and the remainder of the week I had them on salads for lunch. I wasn't quite sure what to expect with Italian dressing, ranch dressing mix and cumin!? The result was fantastic, a real crowd pleaser.
Oh, and I do have to say I have never been to Cafe Rio--it's just the name of this dish I found via Chef in Training. I do hear good things about it and upon googling found it is the "number one Mexican restaurant in the nation." Good to know…there are none in Minnesota. I guess we will have to make a trip out west to give it a try!
Musical Selection: Notion by: Kings of Leon. I can't stop listening to this song.
Pop it back into the crockpot and toss back into the sauce.
We served it taco style with cheese, lettuce and corn salsa. Amazing.
Cafe Rio Crockpot Chicken
6 Chicken breasts
1 16 oz bottle Italian dressing (I used Wishbone)
1 ranch dressing packet
2-3 cloves of garlic, minced
1 tablespoon chili powder--I would add more if you want more spice
1 tablespoon cumin--also add more if you want it to taste more like "tacos"
Trim the chicken breasts and place them in a crockpot that has been sprayed with cooking spray.
In a small bowl, combine the Italian dressing, ranch packet, garlic, chili powder and cumin. Pour this mixture over the chicken.
Cook the chicken on low for about 6-8 hours. If you want to speed it up, cook it on high for 4 hours.
After fully cooked, take the chicken out and gently press with a pair of tongs. The chicken will fall apart. Place back into the crackpot and toss back into the sauce.
Serve as tacos, quesadillas, on salads or any other use you can think of. This makes a lot and freezes great!
Recipe adapted from: here