This Cafe Rio shredded chicken recipe is supremely tender and flavorful! Whether you eat it as-is, on salads, or in a wrap, it enhances everything you put it on.
The flavors of Cafe Rio are so irresistible. Recreate them at home with my copycat lime rice and sweet pulled pork, topped with amazing cilantro ranch sauce!
Cafe Rio-Inspired Crockpot Chicken Recipe
I seem to have a little obsession with Cafe Rio. There is just something about that place that I could totally eat there weekly. Honestly, you can’t go wrong with any of the meats that they have! Their sweet pulled pork and chicken are 2 of my favorites. I have been dying to try out the recipe for the shredded chicken, and now my copycat recipes of all of the Cafe Rio recipes are complete! This recipe is so incredibly easy to make. You just mix together the seasonings, throw your chicken into your crockpot, and it’s hands-off!
Preparing this tasty chicken only takes 5 minutes. With the amazing smell this recipe fills your kitchen with when cooking, waiting is the hardest part! The chicken is so tender, it just peels apart. That combined with its flavor makes this a winner winner chicken dinner. Garlic, ranch, cumin, and chili powder create a perfectly savory flavor with a hint of spice. My family can’t get enough of it! I serve these with simple veggies and homemade tortillas. Top them off with my cilantro ranch dressing for a creamy, flavorful wrap you’ll want to make again and again.
Ingredients for Cafe Rio Shredded Chicken
6 simple ingredients are all you need to create big flavor! I love that I can just pull a few ingredients out of my pantry to recreate one of my favorite dishes. You won’t want takeout again!
- Chicken Breasts: I use boneless, skinless chicken breasts in this recipe.
- Zesty Italian Dressing: This adds the perfect savory tang to your chicken.
- Minced Garlic: Garlic is a must! I like using fresh minced garlic for the best flavor.
- Chili Powder: Chili powder adds a mild spice and gives the chicken its perfect Tex-Mex flavor.
- Cumin: Adds a warm, nutty flavor.
- Dry Ranch Dressing: Everything is better with ranch! This blend of herbs and spices is essential for the perfect savory flavor.
- Water: Water is added to create a marinade.
How to Make this Cafe Rio Shredded Chicken Copycat Recipe
This recipe is perfect for when I have a busy day planned but I want to come home to a tasty meal. It is so simple! Your slow cooker does all the heavy lifting. Be prepared to have this amazing chicken as a regular in your dinner rotation!
- Prep Slow Cooker: To begin, spray the inside of your slow cooker with cooking spray.
- Mix Seasonings Together: Add all of the ingredients except for the chicken into your slow cooker. Then, mix until combined.
- Add Chicken and Cook: Next, add the chicken and cook on low for 4-6 hours or on high 3-4 hours. Your chicken is done when it is no longer pink.
- Shred and Enjoy: Remove chicken from the slow cooker and shred. Replace the chicken back in the slow cooker and mix with the juices! Enjoy!
Tips for the Best Shredded Chicken
Making this chicken is as easy as it gets, but here are some things to note for the best results! You will love the supremely tender masterpiece this recipe creates.
- Cook Low and Slow: If you want the most tender chicken possible, make sure to cook your chicken on low for 4-6 hours. You can still have tasty results cooking it on high, but low heat will make your chicken as flavorful and soft as possible.
- Use Thawed Chicken Breasts: It is best to avoid cooking frozen chicken breasts in the crockpot. Especially if cooking on low heat, they may sit in the “danger zone” temperature and grow bacteria.
- Chicken Size: One thing to keep in mind is that if you use smaller chicken breasts, they will cook faster. I like to use medium-sized chicken breasts so they don’t overcook and become dry.
- Check Temperature: The best way to check if your chicken is done is by using a thermometer. When internal temperatures reach 165 degrees Fahrenheit, you’re good to go!
- Optional Toppings: For a little extra flair and flavor, top your chicken with things like minced cilantro, chopped roma tomatoes, olives, fresh lettuce, or some homemade cilantro ranch dressing!
What to Serve With Your Cafe Rio Shredded Chicken
This shredded chicken tastes amazing on its own, in a warm tortilla, or on top of a salad. To complete your meal, serve your shredded chicken up with some of my other favorite Mexican-inspired dishes!
Storing Leftover Chicken
It is so easy to store leftover Cafe Rio shredded chicken! It’s perfect to warm up for quick, tasty dinners.
- In the Refrigerator: First, let your chicken cool down completely. Store in resealable bags for up to 4 days.
- In the Freezer: Once your chicken is cooled down completely, store in a resealable bag for up to 4 months. Thaw overnight in the fridge before reheating.
- Reheating: My favorite way to reheat shredded chicken is in the microwave. I put it in a microwave safe bowl, sprinkle a little water on top, top with a paper towel, and cook for 45 seconds to 1 minute until it is completely warmed through. It’s so easy to then throw it into a wrap or onto a salad! You can also reheat over the stove by adding a few tablespoons of water into your saucepan with your chicken. Then, cook on medium heat until warmed through.
More Tried and True Mexican-Inspired Dishes
These recipes are loaded with all of your favorite Mexican flavors! Cilantro, peppers, and all the cheese! You’re going to love them.
A Reader’s Review
“I made this for my kids and parents and everyone RAVED! It was delicious and so easy. I followed the recipes exactly for both the chicken and the cilantro dressing. Next time I’ll cut the dressing recipe in half (it makes a lot, so I’ve got the extra in the freezer) and perhaps reduce the amount of buttermilk so it’s a little thicker. Definitely a keeper.”
Leslie
Spicy Paprika & Lime Chicken Tenderloins
These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.
Paprika & Lime Grilled Chicken Tenderloins
Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.
My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!
I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.
What Are Chicken Tenderloins?
Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.
Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.
Make-Ahead Tip For Paprika Lime Chicken
The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.
More Delicious Chicken Recipes:
Description
Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.
- Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
- Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
- If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
- If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
- Remove cooked chicken to a serving plate and drizzle with lime juice before serving.
Nutrition
- Serving Size: 2-3 tenderloins
- Calories: 331
- Sugar: 1 g
- Sodium: 783.6 mg
- Fat: 16.4 g
- Carbohydrates: 4.4 g
- Fiber: 1.3 g
- Protein: 41.3 g
- Cholesterol: 131.4 mg
Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30
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Nutrition Facts
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- Total Fat N/A
- Saturated Fat N/A
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- Sodium N/A
- Total Carbohydrates N/A
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Hi, I'm Alex!
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