Saturday, July 23, 2011

Cafe Rio Chicken

I'll start by informing you that I've never been to Cafe Rio, but I have so many friends from out west that the legend looms large, and several of it's recipes have made their way to the midwest and into my crock pot.
I first had this recipe when I threw my back out and my friend Kate surprised me and brought dinner over.  I've always been hesitant to ask for food during illness or childbirth because what you get can be really hit or miss.  This one was a big hit.
I decided to make it this week since we are in the middle of a heat wave and using the crock pot beats the oven any day.  The Creamy Tomatillo Dressing is also light and refreshing and good for any number of summertime salads.
I've been told that this is often made as a salad, but I always eat it as a burrito with some black beans and Cilantro-Lime Rice, shredded lettuce and drizzled with the Creamy Tomatillo Dressing.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 Tbsp. chili powder
1 Tbsp. cumin
3 cloves minced garlic
5 lbs. boneless skinless chicken breasts

1.  Place all ingredients in crock pot and cook on low 4 hours.
2.  Shred chicken by pulling apart with forks and cook for another hour.
Serve with Cilantro-Lime Rice and Creamy Tomatillo Dressing
source: Kate M.

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