Best Cafe Rio Chicken Recipes

HEALTHY MEALS MONDAY: CAFE RIO SLOW COOKER CHICKEN AND CILANTRO RICE

Steps:

• Mix cumin, chili powder & dressing in bowl
• Place frozen chicken breasts in crock pot
• Pour mixture over chicken & cover
• Cook on high for 5 hrs or on low for 7 to 8. Shred chicken in the crockpot and mix it well.
• Wash and chop the cilantro. Mix the cilantro with 2 cups of water and pour in the pan for cooking the rice. Add two more cups of water, the salt, Salsa Verde, and onion. Bring to a boil. Stir in the rice in the boiling water. Cover and turn down heat to very low; steam for 30 minutes. Makes about 10 servings.
• Put it all together with Toppings:
• Cook whole wheat burrito tortillas on non-greased skillet 10-15 seconds on each side
• Put Chicken, Cilantro Rice, black beans, avocado, lowfat cheese, cilantro, tomatoes, (I also added red pepper, green onions and spinach) inside of tortilla.
• Add anything else you like (fat free sour cream, salsa, etc.)
• Roll up your tortilla and eat your delicious and healthy Cafe Rio Burrito!

CAFE RIO CHICKEN SALAD

Steps:

• FOR THE CHICKEN:.
• Add all ingredients to a crockpot and cook on high 3 hours.
• Shred chicken with two forks and cook an additional 30 minutes.
• FOR THE RICE:.
• Bring the water to a boil.
• Add rice, bouillon, salt, lime juice, and cilantro. Cover.
• Simmer on low for 20 minutes.
• Remove from heat and fluff with fork. Allow to cool to room temperature.
• FOR THE BEANS:.
• Add all ingredients to a pot and simmer for 30 minutes.
• FOR THE SALSA FRESCA:.
• Finely chop the tomatoes and onion.
• Add the cilantro and lime juice and toss to evenly coat.
• FOR THE TORTILLAS:.
• Combine tortilla mix and water.
• Let rest, covered with a damp towel, at room temp for 15 minute.
• Heat a cast iron skillet to 400 degrees or medium heat.
• Roll out tortillas as thin as you can get them.
• Heat until bubbles form and the tortilla looks dry.
• Turn. The tortillas should have golden brown spots on each side when they are done.
• FOR THE TOMATILLO DRESSING:.
• Add all ingredients to a blender and mix until well combined.
• TO PUT IT ALL TOGETHER:.
• Line a large bowl with one of the tortillas. Top in layers with rice, beans, chicken, lettuce, salsa fresca, queso, tortilla strips, and the dressing.
• ENJOY!

CAFE RIO CHICKEN

Steps:

• Cook all together in a crock pot for 4 hours on low.
• Shred meat.
• cook 1 additional hour.
• Enjoy!

CAFE RIO CROCKPOT CHICKEN

Steps:

• Place chicken in crockpot.
• Mix all other ingredients together and pour on top of the chicken.
• Turn chicken in the mixture to coat.
• Cook on low 4-6 hours.
• Shred chicken and mix in the liquid in the crockpot.
• Serve with tortillas or as a sandwich or on top of rice or mashed potatoes.

AM'S TAKE ON CAFE RIO CHICKEN

Steps:

• Make the dressing by blending all the ingredients together in a blender. The longer this can sit and chill the better the flavor will enhance.
• Chicken: Put in crock pot for 4 hours then shred and replace for 1 hour to soak up the juice.
• Rice: Blend in the blender the following: bouillon, garlic, cilantro, green chilies, salt, butter and onion.
• Let water come to a boil; add rice and blended ingredients. Let rest until rice is done.
• What we did was put a tortilla in a frying pan and added cheese on it until it became slightly crisp then layered chicken, rice, romaine lettuce, fresh lime and the dressing.
• This was a easy and very good recipe and the leftovers were great!

CAFE RIO CROCKPOT CHICKEN RECIPE - (4.5/5)

Steps:

• Combine all ingredients in a Freezer Gallon Ziplock Bag. Once ziplock bag is closed, take your hands and combine all ingredients together well. To cook: Take the Freezer Meal out of the Freezer and hour before starting OR run it under some room temperature water for about 30 seconds. Dump meal in the a Crockpot and cook on Low for 4-6 hours!

CAFE RIO CHICKEN QUESADILLAS

Steps:

• 1. Place the chicken, Italian dressing, minced garlic, ranch dressing mixture, chili powder and cumin in a crock pot.
• 2. Cook on high 5-6 hours or low 8 hours. Shred with fork when done.
• 3. Mix the green chilis in with the chicken. Now if you only want to use 1 can that is fine. These are the small 4 ounce cans.
• 4. Next take your tortilla and sprinkle some cheese on it then some of the chicken mixture then a little more cheese and top with another tortilla.
• 5. Lightly coat a frying pan with oil or spray and then cook on both sides till cheese has melted.
• 6. Slice with a pizza cutter and serve with sour cream, pico de gallo, guacamole, and salsa.

CAFE RIO CROCKPOT CHICKEN

Steps:

• Combine all ingredients in a Freezer Gallon Ziplock Bag. Once ziplock bag is closed, take your hands and combine all ingredients together well. To cook: Take the Freezer Meal out of the Freezer and hour before starting OR run it under some room temperature water for about 30 seconds. Dump meal in the a Crockpot and cook on Low for 4-6 hours!

CAFE RIO CHICKEN SALAD

Steps:

• In a small pan, saute the onions and garlic in the butter. In a large pot, boil the water with the bouillon, cilantro, cumin, green chiles, lime juice and salt. Add the rice and onions to the boiling water; reduce heat and simmer for 30 minutes.
• Make lots of chicken. Okay so now you have one pot of rice going either on the stove or the Instant Pot. Now you'll make chicken. Chicken is cheap and you can buy it on sale for less than $2.00 per pound. I like the chicken instead of the pork because Cafe Rio pork is sweet flavored meat and I don't like sweet pork. That is just my preference.
• If you want to use your Instant Pot to make chicken here is the recipe that I use. This makes 5 pounds of chicken which is probably enough to feed 20 people. If you're looking to feed more than that you can make another Instant Pot full (if you have the luxury of 2 Instant Pots).
• Cafe rio chicken in the instant pot
• You can also make this chicken in the slow cooker. This recipes makes 5 pounds of chicken, so enough for 20 people. You can use 2 slow cookers and double this recipe.
• Slow Cooker Cafe Rio Chicken (Big Batch)
• 1/2 lbs of boneless, skinless chicken breasts
• 1/2 lbs of boneless, skinless chicken thighs, trimmed of excess fat
• cup Italian dressing
• Tbsp chili powder
• Tbsp cumin
• Tbsp garlic powder
• tsp kosher salt
• Place chicken in bottom of slow cooker.
• Combine remaining ingredients and pour over the chicken.
• Cover and cook on LOW for 4-8 hours (if chicken is thawed then closer to 4 hours, if frozen closer to 8)
• Shred chicken
• Make tomatillo ranch dressing. You have to have the dressing to go with you Cafe Rio salads or else it won't be the same! Make the dressing in your blender and store it in a pitcher with a lid in the refrigerator. Use it when you are ready. You can make the dressing up to two days in advance. I like to make mine about 3 hours in advance so the flavors can really come together. Here is the recipe for the tomatillo dressing. It makes about 16 servings. If you're serving 30 people you'll want to make two batches of this dressing. Make one batch at a time since your blender won't have enough room to double the recipe.
• Gather the rest of your ingredients. Usually I serve cafe rio salads with a tortilla. I buy the smallish fajita size tortillas. My favorite are the uncooked tortillas that you quickly cook on a skillet. Since you'll be serving a ton of people you may want to forego the tortillas altogether and use tortilla chips instead. My favorite tortilla chips are Juanitas. But an easy bet would be to buy the Kirkland brand tortilla chips from Costco because it is a huge bag and is very inexpensive.
• You'll also want to cut up some romaine lettuce for the salads. I like to buy the romaine from Costco and wash it and cut it up. You're going to need quite a few heads of romaine. For the smaller heads of romaine from Costco I use the rule of about 3 salads per head of romaine. This salad has so much other stuff on it that you won't need as much lettuce as you think.
• Next open a few cans of seasoned black beans. Sometimes I make my beans from scratch but in this case I find it's easier just to get the seasoned black beans in cans and open them up and pour them into a bowl. I don't warm my beans up but if you want you can. Each can of beans can serve about 4 people.
• Some other optional but delicious ideas for this salad are fresh pico de gallo or salsa, grated cheddar cheese, sour cream and guacamole. Plan a tablespoon per person for these items.
• My favorite way to eat this cafe rio salad is to start with a large bed of romaine lettuce and then top with the rice, beans, tomatillo dressing, chicken and finally some tortilla chips. Place the items in bowls and line them up in this order. Start with paper plates and then have each person serve themself, buffet style.

CAFE RIO CHICKEN COPYCAT CROCKPOT RECIPE - MADE IT. ATE IT. LOVED IT.

Steps:

• In a crockpot place the chicken breasts. Then in a small bowl whisk together remaining ingredients. Pour over the chicken and cook on high for 3-4 hours. Shred and serve!