Source: 365 Days of Slow Cooking
I made this recipe alongside Zuppa Toscana for the third round of the Crockpot March Madness tournament, hosted by 365 Days of Slow Cooking.
I was really looking forward to trying this recipe, and it did not disappoint. The flavor was really interesting and not like anything I’ve ever had before. As I prepared the recipe this morning, I was a little nervous about the chicken drying out because there wasn’t a ton of liquid. As it turned out, I was worrying for nothing! The chicken was moist and flavorful when I got home from work.
Prep time and value are huge positives for this recipe — there are only 5 ingredients! I will probably make this recipe again, but the next time we have chicken tacos I will probably go back to my old recipe. However, it’s nice to have a another option for when I’m craving something different!
Cafe Rio Chicken
1 lb. chicken breasts
3 oz. Italian salad dressing
1 tsp. cumin
1 tsp. chili powder
1 garlic clove, minced
Place chicken breasts in the bottom of your crockpot. Combine the salad dressing, cumin, chili powder, and garlic, and pour mixture on top of the chicken. Cook on low for 7-8 hours.
At end of cook time, shred chicken, and serve with your favorite taco toppings. Enjoy!