I love a good crockpot recipe, but I kind of need a new crock. On most days, I’m gone from the house for at least 12 hours. I leave the house at about 6:30am and I get home around the same time (or later.)
That makes me nervous about setting up the Crockpot before I leave. Is 12 hours too long?? I don’t know what I’d come home to if I left chicken in there that long. It would probably redefine the “fall-apart” effect that you have when you do slow cooking and take it to a whole new level.
That being said, I’ve been only using my crock on the weekends. I think I may get one of those crocks with a timer so that I can use it during the week… jury’s still out on that and it’s just a nice-to-have. Maybe that will be on my Christmas list! We’ll see….
Last weekend, I fired up the crock to make some additional Cafe Rio goodness. How about chicken tacos??
Cafe Rio has a HUGE following and there are many bloggers out there who’ve posted copycat recipes. Last week, I shared with you their famous salad dressing recipe. You might remember it… and my crazy confession that I could probably drink it with a straw. Know that I did NOT test that theory, and that I ate more salad than I have in a long time. Yum-O.
Cafe Rio Creamy Tomatillo Dressing
This week, I’ll give you the recipe for their shredded chicken. Combine the two together over lettuce… and you’ll have the most amazing Mexi-Salad. If you prefer to stuff it in tortillas with toppings, you’ve got tacos. Smash it between tortillas with a little cheese and you’ve got a quesadilla.
I think you get it. The possibilities are endless. Enjoy!
Cafe Rio Shredded Chicken
INGREDIENTS
Your chicken will be super tender and deliciously fragrant when it’s done.
Adding power tools is ALWAYS more fun!
Look how great that looks. Done in seconds!
I moved the chicken back into the crockpot after I shredded it so it could mix back in with the juices produced during the cooking process
I ate this chicken all week long… I made salads, I ate some with vegetables. I’m sure it would make insane tacos, burritos, and enchiladas. I also froze about half of the chicken in the freezer to enjoy at a later time.
If you try this one, please let me know what you think. I love LOVED these… and have a feeling you will too. Cafe Rio… I heart you.
I’ve seen that trick with the mixer. I’m going to try it tonight — I have some chicken breasts in the crockpot right now!
Regarding your timing dilemma – I suggest buying a timer. I have them on lamps in my house – to come on and go off at certain times (great for when you’re on vacation and you want to make it look like someone is home!) Even if you shut the crockpot off at 10 hours (typically how long mine is on during the day on low), the food would stay relatively warm until you got home.
I REALLY like your timer idea… and I happen to have a spare timer here at the house! Done and done! Thanks for the suggestion!!
ahhh Beverly beat me to the timer suggestion!
I’ve only tried this once and failed – haha. I was using a digital timer and clearly didn’t set it up correctly. However, I’m gonna get myself one of those old school dial timers and give that a go. Have you tried it yet? Lastly – that shredding chicken trick?!?! Holy mother! I wish I would have read this post when you actually posted it instead of now. I just, by hand, last weekend… shredded 6 chicken breasts with 2 forks. My wrists were so sore! So I just put the cooked chicken breasts in a bowl and turn on the mixer? No pre-shredding?
I have a timer. I need to just use it! Isn’t that shredding trick fun?? I loved it! Try it! Let me know…
That chicken looks so good, I am definitely making it! And I love the idea of making shredded chicken like that and using it all week, especially for lunches. Thanks for sharing. I also want to try that dressing!
I rarely use my crock on the weekdays for the same exact reason. But ive had it for ten yeas and am a little sentimental towards it. I really just need to cough up $25 for. New one with a timer. Recipe looks great!
Tiffany – you should definitely buy one of those wall timers – like people use for lamps in their house. See Beverly’s comment above
Way to go my friend! I am so stoked for you!
I’m making this tonight. I almost had all the ingredients. Had to run to the store for Italian dressing. Sounds delish!!
It’s going to be my dinner too! Last time I made it, I mixed it in a bowl with spinach ribbons (cut chiffonade-style), red quinoa, tomatoes, onion, and a little cafe rio salad dressing. Amazing… Hoping you love it, dear!
yum! thank you for sharing!
Glad to see another Penzey spice lover!
Totally a fan! I’ve become a HUGE fan of McCormicks too after my trip there this summer!