Cafe Rio Chicken

Posted on February 9, 2012 | 3 Comments

I came about this recipe on Pinterest and it is absolutely awesome! I have made it several times and decided it was time to share with all of you!

I make this at the beginning of the week and use it for different things throughout the week. It also freezes very well and it’s great to have handy when you need some chicken quick!

I have used it for salads, stuffed peppers, soup, and even bbq chicken pizza! I think I may use some of this batch for some quick chicken salad with some of the dried cranberries I have in the cupboard, doesn’t that just sound delicious?!

Well, enough yapping about it, here’s the easy peasy recipe!

Cafe Rio Chicken
(Recipe from Mandy’s Recipe Box )

2lbs chicken breasts
½ small bottle of fat free Italian dressing
¾ tablespoon minced garlic
1 packet of Hidden Valley Ranch dressing mix, combined with ½ cup water
½ tablespoon chili powder
½ tablespoon cumin

Mix everything together except the chicken. Spray your crockpot with cooking spray and place some of the mixture on the bottom. Put your chicken in the crockpot and pour the rest of your mixture on top of the chicken. Cooking time really depends on your crockpot. Mine runs super hot, so I can cook it on warm for 6 hours and be okay or on low for 4.

 

I say make this when you’re going to be home so you can keep an eye on it, instead of doing it while you’re away. When the chicken is done, take it out of the crockpot and shred with 2 forks. Dispose of the liquid in the crockpot and you’re good as done!

The chicken will be super flavorful, moist, and useful in many recipes!

Enjoy!

 

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  • http://www.sparkpeople.com/mypage.asp?id=MAGGIEROSEBOWL Pam

    This sounds delicious. I always like recipes where you cook chicken in the crockpot, because it comes out unbelievably tender and juicy. The seasoning mixture on this sounds like stuff I really like! Definitely gonna try it this weekend! I don’t like my NEWER crockpots–they tend to burn everything, and it sticks, even though I finally bought a more expensive one that I can program for a set period of time, and it goes to warm after the cooking time. I still always end up burning things. So–like you say–you can’t put a recipe in the crockpot and go to work, you have to “watch it” which to me, defeats the purpose of the crockpot. So I dug out my VERY OLD crockpot, I bet it’s from the 70′s or early 80′s. I know it’s not my original crockpot, because it has a removable crock, and the first ones they made (of which I also had one) did not have that feature. The lid is cracked a little and it is badly discolored on the outside. It’s NOT pretty, not like the beautiful programmable one I bought with the lovely white ceramic crock, but it works like a crockpot is supposed to work. I can put something in it for the entire day at LOW, and when I get home from work, it is cooked through, nothing has stuck to the bottoms or sides and it is not burnt at all! I think the old crockpots are supposedly UNsafe, because the cooking temps are not high enough, but nobody at my house has ever gotten sick from eating the food I prepared in it, so I’m sticking with the old one until it quits working!
    Thanks for sharing what sounds like a delicious new recipe!

  • Ellen D

    YUM!! I’m gonna give it a try…love to use a Crock Pot…get it started and forget it…that’s MY kind of cooking!!!

  • http://biz319.wordpress.com biz319

    Have you thought of boiling the marinade for later on the in the week when the chicken might get dry? Just wondering?!

    Hope you have a wonderful weekend!