Slow Cooker Copycat Cafe Rio Shredded Chicken & Cilantro Ranch Dressing
  • 3-4 chicken breasts, boneless skinless
  • ½ cup Zesty Italian Dressing
  • 2 cloves garlic, minced
  • ½ Tablespoon chili powder
  • ½ Tablespoon ground cumin
  • 1 packet (1 oz.) dry ranch dressing mix
  • ½ cup water
  • 1 packet traditional dry ranch dressing mix
  • 1 cup mayonnaise
  • 1 cup buttermilk*
  • 2 tomatillos, remove husk and diced
  • ½ to ¾ cup fresh cilantro
  • 1 clove garlic, minced
  • 1 lime, juiced
  1. In a medium bowl, mix the Italian dressing, 2 cloves of minced garlic, chili powder, cumin, one package of dry ranch dressing mix, and water.
  2. Spray the inside of the slow cooker with cooking spray and pour the mixture in. Place the chicken breasts on top.
  3. Cook on low for 6-8 hours or on high for 3-4 hours.
  4. Remove the chicken from the slow cooker and shred. Place the chicken back in the slow cooker with the juices and mix.
  5. To make the Cilantro Ranch Dressing, place the package of ranch dressing mix, mayonnaise, buttermilk, tomatillos, fresh cilantro, 1 clove garlic and lime in the blender. Blend well.
  6. Serve the shredded chicken on tortillas topped with lettuce, tomatoes, olives, black beans, cheese, fresh cilantro, and the cilantro ranch dressing.
  7. *Note: To make 1 cup buttermilk, place 1 Tablespoon lemon juice in a one cup container, then fill the rest with milk up to the one cup line. Bring to room temperature. I usually don't have time to allow it to come to room temperature, so I let it sit 10 minutes, then add it to my recipes. It's worked great.
Recipe by Saving Cent by Cent at