365 Days of Slow Cooking: Recipe for Slow Cooker Chicken Rio Salad with Tomatillo Ranch Dressing

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Monday, February 17, 2014

Recipe for Slow Cooker Chicken Rio Salad with Tomatillo Ranch Dressing

This meal is one of my favorites.  In fact, my whole family loves it.  Maybe it's because we could drink the tomatillo ranch dressing because it's that good.  Or maybe it's because it's so super easy to get going in the morning with only 5 ingredients!  Whatever the reason, this is a recipe worth trying.  If you're not a big salad fan, the chicken goes nicely in tacos or even on pizza.  
Recipe for Slow Cooker Chicken Rio Salad with Tomatillo Ranch Dressing #copycat #slowcooker #easydinner #crockpotrecipe

Makes 4 servings
Ideal slow cooker size:  3-4 quart
Cooking time:  4-8 hours 

6 frozen boneless, skinless chicken thighs (doesn't have to be frozen but if you don't want to defrost you don't need to)
1 cup Italian salad dressing
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder

1.  Place thighs in bottom of slow cooker.
2.  Combine remaining ingredients and pour over the chicken.
3.  Cover and cook on LOW for 4-8 hours (if chicken is thawed then closer to 4 hours, if frozen closer to 8)
4.  Shred chicken and serve on top of salad greens with cheese, tomatoes, avocado and any other preferred toppings.  Also, if possible serve with this to-die-for dressing:

Tomatillo Creamy Café Rio Dressing
1 package Hidden Valley Buttermilk Ranch mix
1 cup buttermilk
1 cup mayo
2 tomatillos (peel outer skin layer)
1 clove minced garlic (1 tsp of pre-packaged stuff)
1/3 bunch cilantro, chopped
½ tsp lime juice
1 small jalapeno (seeds removed)

Place all ingredients into a blender.  Blend until smooth and refrigerate.

Recipe for Slow Cooker Chicken Rio Salad with Tomatillo Ranch Dressing #caferio #copycat #ranchdressing


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18 comments:

  1. thanks for sharing this recipe I think it will make everone in family happy come see me at http://shopannies.blogspot.com

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  2. When you say "peel outer skin layer" of the tomatillos, does that mean the papery-type skin layer, or the actual skin on the tomatillo?

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  3. Traci, peel the paper type skin layer. Then wash off the stickiness...ahhhh I love this dressing

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  4. I love to make a very different varieties of chicken salad...I prefer salad because that is possibly low calories food without giving away the taste really...!!
    Your chicken Rio salad has now been added to my top favorite salad list :)

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  5. Chicken rio salad recipie is different and good looking it is very tasty.That fantastic! realy!

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  7. This chicken salad is really amongst my favourite ones indeed...just added to my recipe book and will try it out sooner!

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  12. This looks great! I love Cafe Rio Chicken and I always get the salad! Thanks for sharing!!

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    Replies
    1. Thanks Kelly! I love it too :)

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  13. Thank you so much! I used the chicken to make tostada's tonight and all the fixings as well as the dressing instead of salsa. My family couldn't get enough of it! I saved just a bit to make the salads like originally intended for lunch tomorrow. Can't wait to try your other awesome recipes!!

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    Replies
    1. mmmmmm tostada's sound so yummy right now!

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  14. Anonymous3/3/14 05:41

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  15. this recipe makes a lot of dressing. How long can I keep the dressing in the refrigerator?

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    Replies
    1. I'd say up to 7 days. You may want to halve the dressing recipe.

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