Is anyone else amazed that it is May already? I have no idea where the time went. It seems like just yesterday we were celebrating Valentine’s Day. If today is the first day of May, you know what that means right? Cinco de Mayo is only 5 days away!! I will admit before I was a food blogger, the holiday meant nothing to me. I would eat Mexican every day of the week, if my husband would let me, it doesn’t take a holiday for that!
So far I have given you Baked Chicken Taquitos and Teedo’s Famous Salsa to get you ready for this weekend. Today we have a tostada. But not just any tastada. I used the copy cat recipe for Cafe Rio’s chicken! Have you ever been to Cafe Rio? I have, once. I wasn’t sure what meat to get, so they let me sample the chicken. Let me tell you, it was amazing!! So juicy, flavorful, tender, and just perfect. So when I was thinking of putting chicken in the crock pot to have on hand for the Taquitos and the tostadas, I looked around and found the perfect recipe.
These Cafe Rio Chicken Tostadas are super easy to make. You put the chicken in the crock pot in the morning. When you come home all you have to do is shred the meat, chop whatever toppings you want, and you are done! I topped mine with some traditional taco toppings; lettuce, tomato, black olives, and guacamole. You could add cheese, salsa, green onions, beans…whatever your family likes! Want to know an added bonus? Everyone can make their own. No one has to pick around what they don’t like.
- 2 pounds boneless skinless chicken breasts
- 1/2 cup Italian dressing
- 4 cloves garlic , minced
- 1/2 Tbls chili powder
- 1/2 Tbls ground cumin
- 1 (1oz) packet Ranch Dressing Mix
- 1/2 cup water (I forgot this part)
- Tostada shells (prepackaged or corn tortillas crisped in the oven)
- Lettuce
- Tomato
- Black Olives
- Cheese
- Refried Beans
- Salsa
- Guacamole
- Combine everything but the chicken in the bottom of a slow cooker. Mix until well combined. Add chicken, tossing to coat. Cook on low for 7-8 hours.
- Once the chicken is cooked, use 2 forks to shred the meat. Add back to slow cooker, and mix with all the juices.
- Preheat oven to 350 degrees. Heat tostada shells for 2 minutes per side.
- Top each tostada shell with desired toppings.
Cafe Rio Chicken from Today's Creative Blog The chicken makes enough for about 10 people. Store any leftovers in the fridge for up to a 3 weeks, or in the freezer for up to 1 month.
Erin S
Latest posts by Erin S (see all)
- Grilled Turkey Tenderloin - June 26, 2019
- Shrimp & Avocado Tostadas - June 24, 2019
- Weekly Meal Plan Week 206 - June 22, 2019
Tracey says
I’ve never been to Cafe Rio (I don’t think they have any locations in New England sadly) but everyone raves about it. These tostadas look amazing, perfect for a Cinco de Mayo feast! I’d gladly eat Mexican every day too 🙂
Erin @ The Spiffy Cookie says
I’ve never heard of Cafe Rio, but it looks like I’d like it! As for being May, tell me about it, my bday is on the 4th and I’m kinda freaked out that it’s arrived already.
Cassie | Bake Your Day says
Loving the Mexican theme, Erin. This sounds so good to me!
Laura (Tutti Dolci) says
I’m with you, any night is a great night for Mexican food! These tostadas look so good!
Georgia @ The Comfort of Cooking says
I love how easy these look, Erin! Such a scrumptious weeknight meal!
Jennifer @ Not Your Momma's Cookie says
Yum, this looks delicious!
Caroline says
You’re right–great minds do think alike! Your chicken sounds great, and I love tostadas. I’ve heard all about Cafe Rio, but have yet to go. Looks like I’m gonna have to give it a try soon!
ATasteOfMadness says
I know! I woke up today thinking where the time went!
This looks perfect! I’m getting hungry just looking at this!
The Café Sucre Farine says
Love these, they sound and look amazing. I can almost smell the amazing aroma through the screen, yum!
Suzanne says
Love Cafe Rio of course we don’t have it here, but when I travel to Utah I always go there. I’ve made this lots of time but not with the ranch dressing, so now I need to use that too. Great recipe.
Lisa {AuthenticSuburbanGourmet} says
Never heard of Cafe Rio, so I am happy you shared these with all of us. They look very tasty and perfect for Cinco de Mayo!
Jessica@AKitchenAddiction says
These sound amazing! Perfect weeknight meal!
Valerie says
Love this Mexican food streak that you’re on! Please send over a few of these tostadas, asap! 😀
(I’m not sure what happened to April, or March!)
Erin @ Texanerin Baking says
Ooh, lots of Mexican food recipes over here! And again, I didn’t know what a tostada was until I read this. You’re an educator, Erin. 🙂