Shanzhai Cafe Rio Chicken Shredded Recipe
Copycat Cafe Rio Shredded Chicken-simple and delicious chicken recipe, perfect for salads, burritos, quesadillas and tacos!
If you have been to Cafe Rio, you will know how delicious their Mexican food is! That’s why we have made so many cottage recipes-this chicken, cilantro lime rice, sweet pork babak, and even their cilantro ranch salad dressing!
Have you been to Cafe Rio? ?
This is one of our family’s favorite Mexican grill restaurants, and it is also a restaurant we frequent. With a few exceptions, it is mainly located on the west coast. However, if you have never been before, please don’t be afraid, because today, I brought you a copy of Rio Chicken Shredded Café recipe.
Basically, this is a delicious chicken recipe with some Mexican flavor, perfect for salads, tacos or burritos. It is delicious, if there are leftovers in the future, I can double freeze it! !
It tastes very similar to Cafe Rio’s recipe and it is very good, now it is my go-to chicken recipe, especially when we set up a burrito/salad bar. We also use our imitated Cilantro Lime Rice and Cilantro Ranch Dressing from Cafe Rio.
In addition to the chicken, you only need to put five other ingredients in the crock pot (minus the water-this is hardly an ingredient):
- Italian seasoning
- Chili powder
- Ranch seasoning mix
Cook. Just put the chicken in a clay pot and pour all the other ingredients on top. Cook on high for 3-4 hours, or cook on low for 5-6 hours.
Shred. Chop the chicken (click here for tips and different methods of chopping chicken) and put it back in the juice. Do whatever you want!
Can I cook Cafe Rio Chicken in the instapot? Yes! Just put all the ingredients in the pot, put it in the poultry and cook for 6 minutes, or 10 minutes if the chicken is frozen. Let the pressure release, chop the chicken, and serve.
Serve it cafe Rio style
There are several different main dishes, you can use this chicken! Here are some ways you can make Rio cafe style. 😉
Burrito: Wrap chicken, rice, beans of your choice, and some shredded cheese in a large flour tortilla. If you want it to “suffocate”, cover it with enchilada filling (red or green), add more shredded cheese on top, and bake it in the oven until the cheese melts.
Enchiladas: Wrap chicken and cheese shreds in flour tortillas, then cover with enchiladas and more shredded cheese. Bake in the oven or roast until the cheese melts.
Xadias: Just sandwich some cheese and chicken in tortillas and cook in a pan or microwave until the cheese is delicious and melted. Similar to this quesadilla recipe!
salad: Start with the tortillas at the bottom of the plate. Then add (in this order) rice, beans, chicken, fresh lettuce and all your favorite ingredients (listed below). Serve with coriander ranch seasoning.
Any of these main dishes can be paired with Mexican rice, cilantro lime rice, beans, tomatoes, lettuce, avocado, cheese, salsa, pico de gallo, guacamole, cotija cheese, cilantro and anything else you like best Taco ingredients.
Can I double the recipe and freeze some? Absolutely! Double all ingredients and cook in a slow cooker for the same amount of time. After the chicken is chopped up, put half of it in a freeze-safe zipper lock and half of the juice. Freeze for up to 4 months. Reheat in a slow cooker or defrost and reheat in the oven, cover with a lid.
This chicken is not only delicious, but also simple and versatile. Whether it’s burritos, tacos, quesadillas, chimichangas, taco salad or tacos, I think you will like it! !
For more Mexican recipes, please check:
Course main course
Preparation time 5 minutes
Cooking time 3 hours
Total time 3 hours 5 minutes
Calories 461 kcal
Author Little Luna
- 2 pounds boneless skinless chicken breasts
- 1 cup Italian sauce
- 2 teaspoons minced garlic
- 1/2 tbsp paprika
- 1/2 tbsp ground cumin
- 3 tablespoons dry ranch seasoning mix
- 1/2 cup water
Spray the pot with cooking spray. Add the chicken to the slow cooker.
In a small bowl, mix Italian seasoning, minced garlic, paprika, cumin, ranch seasoning and water. Pour on the chicken and cook on high heat for 3-4 hours or low for 5-6 hours.
Remove the chicken from the crock pot and chop it. Re-add the chicken to the juice and serve with salad/burritos/tacos. Please enjoy!
The recipe is adapted from Simply Happenstance.
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