Sunday, January 25, 2015

Shredded Mexican Slow Cooker Chicken (like Cafe Rio)

I need to become better friends with my slow cooker. I have only made a couple slow cooker recipes in my day, which include this Mexican chicken recipe, and the refried beans recipe. I will be starting my new schedule this week where I am out of the house for 50+ hours a week, and since I probably can't count on the hubby to have dinner ready when I get home, I might just have to throw things in the slow cooker before I leave for work and come home to a delicious meal. I made this slow cooker chicken recipe the other week and we ate it every day for 6 days. I had seen the recipe posted on a couple blogs and decided to give it a try. I was a bit skeptical about the claim that it was like the chicken from Cafe Rio, but I got to be honest, it is pretty darn close. For those of you who don't know about Cafe Rio, you should really check it out! Apparently it used to just be a west coast thing but now is becoming an east coast thing too, and a Cafe Rio Annapolis opened just a couple years ago. Greg and I had the chicken in a taco salad a couple nights, and we also did burritos. I thought about doing loaded nachos with it too, but maybe I'll do that next time. This shredded Mexican slow cooker chicken is flavorful, moist, and versatile. Little Wendy (9 1/2 months) loved this chicken - I think she likes spice because I ate pretty spicy things when I was pregnant with her. I am pretty sure you and your entire family will enjoy this slow cooker chicken. You will love how easy it is to make and how good it tastes!

Recipe for Shredded Mexican Chicken (like Cafe Rio)

2 1/4 pounds of boneless skinless chicken breasts
3/4 cup of Italian salad dressing
1 packet of Ranch dressing
1/2 cup of water
2 tsp. of chili powder
1 1/2 tsp. of cumin
3/4 tsp. of coriander
1 Tbsp. of prepared (jarred) minced garlic (or 6 cloves of pressed fresh garlic OR 2 tsp. of garlic powder)
1 Tbsp. of dried onion flakes

Put all of the ingredients into the slow cooker. Turn heat on low and cook for five to six hours or until chicken shreds well with a fork. Then shred up the chicken and you are done!

Serving suggestions:
For a taco salad - Put chopped iceberg lettuce on a plate. Add black beans, corn, shredded chicken, torn cilantro leaves, grated cheese, chopped avocado, chopped tomatoes, and sour cream (or Greek yogurt). Drizzle with some lime juice and your favorite salsa.

Burritos/tacos - Use same ingredients as the salad but put in a taco shell or warmed tortilla!

Recipe Adapted from: Our Best Bites

 Recipe makes approximately 10 - 12 servings.