February 29, 2008

Cafe Rio Chicken

This is a “copy-cat” recipe from a restaurant in Utah called Cafe Rio. They have the most amazing shredded chicken salads ever. I miss those like Californians miss In-N-Out when they move out of state. This recipe is supposed to taste like the shredded chicken they use in their salads. I’d have to say it’s pretty darn close.

Cafe Rio Chicken
Supposedly from Cafe Rio, tweaked slightly by Natalie.

3 lbs boneless, skinless chicken breasts
1 1/2 c Italian dressing
1T minced garlic
1 T chili powder
juice from one lime
1/4 c fresh cilantro, chopped

Place chicken in a 4-6 qt. slow cooker. Pour dressing over top and sprinkle with chili powder and garlic. Cover and cook on low for 7-8 hours or on high for 3-4.

Remove chicken from pot, shred with a couple of forks, then put it back in the pot. Cover and cook an additional 30 minutes. Add lime juice and cilantro.

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Gluten-Free, Main Dish Poultry, Mexican/Southwest, Restaurant Copycats, Slow Cooker

4 comments »

4 Responses to “Cafe Rio Chicken”

1

Rebecca — April 6, 2008 @ 12:07 am

I just came across this recipe–you have no idea how happy this makes me! I went through Cafe Rio withdrawal when I left Provo. Now, if I can just find a recipe for their yummy cilantro ranch dressing… Can’t wait to try this out!

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2

Gehmlich's — December 29, 2008 @ 3:50 pm

Have you done Cafe Rio tortillas yet?

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3

Richard and Nicole — October 9, 2010 @ 2:13 am

yummy! i made this on monday and fed it to the missionaries last night. so good, the one from st. george was in 7th heaven.

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4

micka — June 6, 2012 @ 4:31 pm

NICE Nat!!!!! thank you!

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