In Utah, we are fortunate to have a beloved Mexican restaurant called Cafe Rio, known for its mouthwatering dishes. Personally, I have always been a fan of their beef and pork. However, when I came across a recipe for Cafe Rio Chicken, I couldn’t resist giving it a try.

While I can’t say for certain how this homemade version stacks up against the restaurant’s original, I can confidently say that it turned out absolutely delicious. The best part? This recipe is made in the crock pot, which means it’s incredibly convenient and practically effortless. Simply set it and forget it, and you’ll have tender, flavorful chicken ready to enjoy.

I love how the crock pot does all the work, making life so much easier, especially on busy days. Whether you’re a fan of Cafe Rio or just looking for a new, tasty chicken dish to add to your repertoire, this recipe is a must-try.

This copycat Cafe Rio Chicken recipe is not only delicious but also incredibly convenient, as the meat freezes well and can be used in various dishes with Mexican flavors throughout the week. This dish is sure to become a family favorite, perfect for tacos, burritos, enchiladas, salads, quesadillas, and more. Enjoy the flavors and simplicity of this delightful dish!

Ingredients to make cafe rio shredded chicken Recipe

• BONELESS SKINLESS CHICKEN BREASTS
• ZESTY ITALIAN DRESSING
• GARLIC
• RANCH DRESSING MIX PACKET
• WATER
• CHILI POWDER
• GROUND CUMIN

Instructions for Cafe Rio Chicken

Prepare the Chicken: Place the chicken breasts in a crockpot, ensuring they are evenly spaced.

Make the Sauce: In a bowl, whisk together the remaining ingredients until well combined. Pour the sauce over the chicken in the crock pot.

Cook the Chicken: Set the crock pot to High and cook for 5-6 hours, or set it to Low and cook for 8 hours. The chicken should be tender and fully cooked.

Shred the Chicken: Once cooked, remove the chicken from the crock pot and shred it using two forks.

Adjust the Sauce: Remove half of the juices from the crock pot and place it in a bowl. Return the shredded chicken to the crock pot and mix it with the remaining liquid. If needed, add more of the reserved liquid to keep the chicken moist and flavorful.

Serve and Enjoy: Serve the shredded chicken in tacos, burritos, salads, quesadillas, or any other dish you desire. This recipe yields enough chicken for multiple meals. You can enjoy it fresh or freeze the leftovers for later use.

Frequently Asked Questions

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just ensure that you adjust the cooking time slightly, as it may take a bit longer to cook. Make sure the chicken reaches an internal temperature of 165°F (74°C) to ensure it’s fully cooked.

Can I make this recipe in the Instant Pot or pressure cooker?
Absolutely! I already adapted this recipe for the Instant Pot. Head over to this link to get the instructions.

Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs if you prefer. They are just as delicious and may even add a bit more moisture to the dish. The cooking time should be similar.

How do I store leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the chicken in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

How do I reheat the chicken?
To reheat the chicken, you can use the microwave, stove, or oven. If using the microwave, heat in 30-second intervals until warmed through. For the stove, heat the chicken in a skillet over medium heat, adding a splash of broth or water to keep it moist. If using the oven, cover the chicken with foil and heat at 350°F (175°C) until warmed through.

For more recipes like this, try:

• Laura’s Version of Cafe Rio Sweet Pork
• Cilantro Lime Vinaigrette
• Santa Fe Lime Rice
• Simple Oven Baked Fajitas

Cafe Rio Chicken

Real Mom Kitchen

Cafe Rio Chicken is a delicious and versatile dish made in a crock pot, making it incredibly convenient for busy days. The chicken is cooked in a flavorful sauce and shredded to perfection, perfect for tacos, burritos, salads, and more. This recipe yields enough for multiple meals and the leftovers freeze well, making it a great addition to your meal prep routine.

5 from 5 votes

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Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course chicken, Main Dish

Cuisine Mexican

Servings 8 servings

Calories 168 kcal

Equipment

slow cooker

Meat Shredding Claws

measure

Ingredients

  

1x2x3x

• ▢ 2 lbs chicken breasts I use boneless
• ▢ ½ cup zesty italian dressing
• ▢ ½ Tbsp minced garlic
• ▢ 1 pkg ranch dressing mix
• ▢ ¼ cup water
• ▢ ½ Tbsp chili powder
• ▢ ½ Tbsp ground cumin

Instructions

 

• Place chicken in a crock pot.
• In a bowl, whisk together the remaining ingredients and pour over the chicken.
• Cook on High 5-6 hours OR on Low 8 hours.
• Remove chicken from crock pot and shred.
• Remove half the liquid from the crock pot and place in a bowl. Add the chicken to the crock pot and combine with the liquid left in the crock pot. You want the chicken nice and moist. Add more of the reserved liquid if needed.
• Serve in tacos, burritos, salad, quesadillas, etc. I got two meals from this. I did tacos with some and quesadillas another time with the leftovers. This meat freezes well.

Nutrition

Serving: 1 serving | Calories: 168kcal | Carbohydrates: 2g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 296mg | Potassium: 450mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 192IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

Keyword Cafe Rio copycat, chicken

Tried this recipe?Let us know how it was!

Recipe adapted from Make Ahead Meals For Busy Moms.