I've had a huge Mexican food craving these last few weeks. With the holidays and life just being busy, cooking has been on the back burner (along with the blog). I finally cured my Mexican food craving. This recipe for Cafe Rio Chicken is SO good! It's easy to throw together, and you can cook it in either the oven or slow cooker. I love being able to use chicken instead of the usual ground beef. It's so much healthier, and for being on healthy side, this recipe is not lacking in flavor. We would definitely make this again! Enjoy!
Cafe Rio Chicken (print recipe)
What you need:
1 pound of chicken breast tenderloins
1/2 cup zesty Italian dressing
3 cloves garlic, minced
1/2 cup onion, diced
1 pickled jalapeno, diced (use can also use fresh, this is what I had on hand)
1 tablespoon ranch dressing mix
1/4 cup water
1 teaspoon cumin
1 teaspoon chili powder
black pepper, as desired
Combine all ingredients in a crock pot or dutch oven.
Bake at 350 degrees, for 1 hour. (covered) Shred the chicken, then bake an additional 15-20 minutes.
Bake in a slow cooker on high for 3-4 hours or low for 7-8 hours. Shred.
Serve with tortillas, tostadas, chips for nachos, or as a taco salad.
Recipe source: Crumbs and Chaos (adapted)
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On the blog... one year ago:
Potato Chip Baked Chicken
This recipe was shared at:
Mealtime Monday at Couponing and Cooking
Mix it Up Monday at Flour me with Love
Marvelous Monday at This Gal Cooks
Scrumptious Sunday at Everyday Mom's Meals
Church Supper at Everyday Mom's Meals
Creative Thursday at Michelle's Tasty Creations
Weekend Potluck at The Better Baker
Foodie Friends Friday
Full Plate Thursday at Miz Helen's Country Cottage
Thursdays Treasures at Recipes for my Boys
Recipe Round Up at Gooseberry Patch
Wednesday Extravaganza at Hungry Little Girl
Whimsy Wednesday at Smart School House
Show & Share Wednesday at Semi Homemade Mom
Totally Tasty Tuesdays at Mandy's recipe Box
All My Bloggy Friends at Love Bakes Good Cakes
Tuesday Talent Show at Chef in Training