Lauren's Kitchen: Crockpot Cafe Rio Chicken

Sunday, March 27, 2011

Crockpot Cafe Rio Chicken

When 365 Days of Slow Cooking announced a crockpot version of March Madness, I jumped at the opportunity to participate. My NCAA bracket went up in smoke early on (thankyouverymuch to the two students who suggested I send Syracuse and UCLA to the finals) so I was excited about a second chance.

My little piece of the tournament included this Cafe Rio Chicken against Crockpot Chicken Stroganoff (stay tuned for that recipe tomorrow). I didn't have high hopes for the Cafe Rio dish; who doesn't love a good stroganoff?

I shouldn't have underestimated Cafe Rio, however; the stroganoff put up a good fight but this one ultimately took the win.

I adjusted the quantities (I made maybe 1/4-1/3 of the original recipe below) because I don't have an army to feed, but if you're having company, this is such an easy (and SO CHEAP!) slow cooker meal.

Cafe Rio Chicken
from 365 of Slow Cooking

5lbs of chicken thighs and/or breasts
1 (8 oz) bottle zesty Italian dressing
1 Tbsp chili powder
1 Tbsp cumin
3 garlic cloves, minced

Mix Italian dressing, chili powder, cumin, and garlic in a bowl. Place chicken on bottom of a greased slow cooker. Pour mixture in bowl over the top of chicken. Cook on HIGH 5-6 hours. Shred chicken with a fork and reserve juice to pour over chicken when serving. Makes 15 servings.

6 comments:

kyleeMarch 27, 2011 at 10:33 AM
How much chicken did you use?
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LaurenMarch 27, 2011 at 3:11 PM
So sorry - just realized I left that part out! I adjust the recipe. I used 1/12-2 pounds. My apologies!
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AnonymousMarch 28, 2011 at 12:30 PM
I have this in the crockpot right now -- I'm making this recipe, along with zuppa toscana, for the next round of the March Madness crockpot tourney! Small world! :)
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Jenny RichardsonMarch 28, 2011 at 12:42 PM
Did you serve it over rice? Thanks! :)
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LaurenMarch 28, 2011 at 12:50 PM
I served it over couscous - so good!
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KaceyApril 8, 2011 at 8:17 AM
I made this yesterday and somehow managed to overcook it. Never have I ever overcooked something in my crockpot before. I made the whole batch figuring I could freeze it. It's still usable, probably for quesadilla fillings, but I want to try it again because your picture looks so moist and tender!

(Maybe I shouldn't have turned the crockpot on and left for the beach)
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Lauren 101

Before my wedding in 2003, my idea of cooking was Kraft mac and cheese. My mother and my mother-in-law even left me several boxes of the blue box on my counter the day we returned from our honeymoon. I believe a few showed up in the wishing well at my bridal shower, too.

Once I became a Mrs, however, I figured I'd need to step it up in the kitchen.

I rarely prepared anything from scratch, though; it was frozen stuff chicken and rice in a pouch all the way.

About a year (and 20lbs) later, I decided that something needed to change in the kitchen. I went on a diet and lost the weight, but knew I needed to lose the habits too.

Armed with Rachael Ray cookbooks and the internet, I slowly began to expand my repertoire. I joined an online cooking forum and subscribed to about eleventy billion cooking blogs.

Cooking remains a challenge, however, as two sweet little boys joined our family over the last few years. Coupled with my full time job, I look for meals that are healthy and easy.

I also discovered a love for photography along the way, and while I'm about as unprofessional behind the camera as they come, I really enjoy honing my skills on my dinner - mainly because it can't run away like my two wild boys can.

I love maintaining this blog, and I hope you like visiting.