So here’s what’s left of the 2 pounds of Cafe Rio chicken that I made for lunch/dinner today. Cafe Rio is one of my husband’s favorite restaurants so I thought I’d give this recipe a try and I was not disappointed! It was really easy to make and tasted awesome! The recipe comes from a blog called “Chef in Training”.
2 pounds chicken breasts
1/2 small bottle of Zesty Italian dressing (which is 8 oz or 1 cup), I used Zesty Free Italian dressing to cut down on calories and I don’t think you can taste the difference
1/2 tablespoon minced garlic (I used 2 cloves of fresh garlic)
1 package Ranch dressing mix, mixed with 1/2 cup water
1/2 tablespoon chili powder
1/2 tablespoon cumin
Place all ingredients in crock pot. (I put the chicken in the crock pot and then mixed the remaining ingredients in a large measuring cup with a whisk and then poured it over the chicken.) Cook on high 5 – 6 hours or on low 8 hours. Shred with fork. (Here’s the best tip I’ve ever learned from going to many years of “Taste of Home Cooking Schools” – put the cooked chicken into the bowl of your mixer and then with paddle attachment, mix on low speed until chicken is shredded, I didn’t time it but I’m pretty sure it took less than a minute and it works like a charm!) Here’s what I did with the sauce left in the crock pot after removing and shredding chicken, since it had lots of chicken bits and stuff in it, I strained it and then mixed it into the shredded chicken.