Last week I got together with some good friends for dinner. We have been trying to get together once a month, and have been doing pretty good! We have made the dinners “pot luck” style so everyone brings something. Shelley had the BRILLIANT idea of making homemade Cafe Rio. Who would have thought? It turned out fabulously, and I will now be making it all the time! Could this deliciousness be any easier? First of all I love crock pot meats, second of all I love Cafe Rio. This would be my second choice at Cafe Rio, not because it isn’t good but just because number one is Copycat Cafe Rio Sweet Pork.
Copycat Cafe Rio Chicken
This Copycat Cafe Rio Chicken tastes just like the real deal. It's delicious. Enjoy it on tacos, in a burrito, or any other way you'd have shredded chicken! Why go out, when you can have your favorites made right at home?!
Ingredients
- 1 small bottle Kraft Zesty Italian Dressing
- 1 tbsp. chili powder
- 1 tbsp. cumin
- 3 cloves garlic minced
- 5 lbs chicken breast
Instructions
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Cook all ingredients in a crock pot for 4 hours, shred meat, then cook for an additional hour.
Recipe Notes
[My 2 Cents]
If you don't have the bottle of Italian dressing, you can also use the seasoning packets of Italian dressing, they work just as good!
Adapted from My friend, Shelley
Rickie
Cook on high or low for 4 hours?
Thanks!
Linda
How many ounces is the small bottle of dressing? I have a bottle of Kraft dressing but it is 16 oz, but I’m not sure if that’s the small size. Thanks!
Yvonne
That’s a great question, I believe it may be 8 oz.
Tawnya Mayo
The small bottles are 12 oz, medium bottle is 16 oz, large bottle is 24 oz.
Yvonne
Thank so much – that’s super helpful!
Kay Bodkin
I’m a newcomer to your Blog, but I’ve enjoyed what I’ve read thus far! Your enthusiasm is catching, and I admire your willingness to try to “copy” dishes that you particularly enjoy!! I don’t know in what city you reside, but I am wondering if it is San Diego (where we used to live)? There was a Cayote Café there, and some of your dishes sound “San Diegoish” to me, this week!
There’s a San Diego recipe I’d love to have: Miguel’s (on Shelter Island) white cheese dip! And, another recipe I would adore to replicate from a restaurant, south of Los Angeles, which is no longer operating, “The Blue Moon Saloon” , formerly in Redondo Beach, They served for lunch a cold poached Salmon with a “Worth Avenue Hot Mustard sauce”! I have written to the LA Restaurant Assn, several newspapers in the area, and a couple of food writers, TRYING to locate someone who had been affiliated with that popular restauranat, all to no avail. I have even written to several Spice entities on the Internet, and ended up being referred to “The Mustard Museum” (which is a fun site, if you don’t know of it?) So far, NO ONE has been able to assist me, !! I’ve even written to the “Worth Avenue Merchant’s Assn” in Palm Beach, FLA, where the original “Worth Ave” is located! (No response from them!) During my lengthy career, I have been Women’s Editor for newspapers in the Boston area, in Tulsa, and have written free-lance for assorted magazines. I SHOULD know how to find these recipes, but I’ve been unsuccessful. I have been told that Miguel’s will share their white cheese dip, if asked. Would you consider “copy-catting” either of these items? Thanks so much for your consideration, and for reading all of this!
Kay
Yvonne
HI Kay! Welcome!! It was so fun to read your comment :) Although, I’m a Utahn, so I am not familiar with the restaurants you mentioned. If you are able to get your hands on a recipe and would like me to make it – I’d be happy to check it out! Best of luck on your quest!! Stay tuned for more delicious recipes!!