It’s incredibly easy—just toss the chicken ingredients into your slow cooker and let it do the work. The chicken comes out juicy, flavorful, and perfectly seasoned. The cilantro rice is fresh and zesty, and pairs beautifully with the bold chicken. This recipe is meal prep friendly, freezer-safe, and versatile enough for the whole family to enjoy in tacos, burritos, or over salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Slow Cooker Chicken:
Boneless, skinless chicken breasts or thighs
Zesty Italian dressing
Ranch dressing mix (dry packet)
Chili powder
Ground cumin
Garlic powder
Lime juice
Optional: green salsa or diced green chilies for extra flavor
For the Cilantro Lime Rice:
Long-grain white rice or jasmine rice
Fresh lime juice
Fresh cilantro (chopped)
Olive oil or butter
Garlic (minced)
Chicken broth or water
Salt
Directions
For the Chicken:
Place the chicken in the slow cooker.
In a bowl, whisk together Italian dressing, ranch seasoning, chili powder, cumin, garlic powder, and lime juice.
Pour the mixture over the chicken.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
Shred the chicken in the slow cooker and stir to coat in the sauce. Let it sit on “warm” for 15–20 minutes before serving to absorb more flavor.
For the Cilantro Lime Rice:
In a saucepan, heat olive oil or butter over medium heat.
Add the minced garlic and cook until fragrant (about 1 minute).
Add the rice and stir to coat. Toast the rice for 2–3 minutes.
Add chicken broth (or water) and bring to a boil.
Reduce heat, cover, and simmer for 15–18 minutes, or until rice is tender and liquid is absorbed.
Remove from heat and let sit, covered, for 5 minutes.
Fluff the rice with a fork and stir in lime juice, chopped cilantro, and salt to taste.
Servings and timing
This recipe serves about 6 people. Prep time: 15 minutes Cook time: 6–7 hours on low (or 3–4 hours on high) for chicken; 20 minutes for rice Total time: Approximately 6.5 hours (or 3.5 hours on high)
Variations
Spicy version: Add jalapeños, hot sauce, or extra chili powder for heat.
Pineapple twist: Stir in crushed pineapple to the chicken during the last 30 minutes of cooking for a sweet-savory combo.
Burrito bowl: Serve over rice with black beans, corn, lettuce, pico de gallo, cheese, and avocado.
Low-carb: Serve the chicken and rice over cauliflower rice or a bed of greens.
Vegan version: Use jackfruit instead of chicken and vegetable broth in the rice.
Storage/Reheating
Store chicken and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to keep everything moist. To freeze, place cooled chicken and rice in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Yes, thighs work great and tend to stay extra juicy in the slow cooker.
Is the Italian dressing overpowering?
Not at all—it balances the other spices and gives the chicken a tangy, savory depth.
Can I use fresh herbs in the rice?
Absolutely. Fresh cilantro is ideal, and you can also add chopped green onions or parsley for more flavor.
Can I cook the chicken in the Instant Pot?
Yes. Cook on high pressure for 12–15 minutes with a quick release. Shred and let it absorb the sauce on warm.
What rice works best?
Long-grain white or jasmine rice provides the best texture for cilantro lime rice.
Can I add beans?
Yes, black beans or pinto beans go perfectly with the chicken and rice and make it a full meal.
How do I keep the rice fluffy?
Let the rice rest covered after cooking and fluff it gently with a fork before adding lime and cilantro.
Can I make this ahead of time?
Yes, both components store well and are great for meal prep or make-ahead dinners.
What toppings go well with this?
Sliced avocado, cheese, sour cream, salsa, corn, and shredded lettuce all complement this dish well.
Can I serve this at a party?
Definitely! Serve buffet-style with toppings and tortillas so guests can build their own bowls or tacos.
Conclusion
Cafe Rio Slow Cooker Chicken and Cilantro Rice is the ultimate easy, flavorful meal that brings restaurant-quality taste to your home kitchen. Perfect for busy weeknights, meal prep, or feeding a crowd, this dish is as versatile as it is delicious. With just a little prep and your slow cooker doing the heavy lifting, you’ll have a fresh, zesty, and satisfying meal ready to go.
Cafe Rio Slow Cooker Chicken and Cilantro Rice is a flavorful, easy-to-make meal featuring tender shredded chicken cooked in zesty seasonings and paired with fresh, herb-infused cilantro lime rice. It’s perfect for tacos, burrito bowls, salads, or meal prep.
Author:Catherine
Prep Time:15 minutes
Cook Time:6 hours (low) or 3 hours (high)
Total Time:6 hours 30 minutes
Yield:6 servings
Category:Main Course
Method:Slow Cooker
Cuisine:Mexican
Diet:Gluten Free
Ingredients
2 lbs boneless, skinless chicken breasts or thighs
1 cup zesty Italian dressing
1 packet ranch dressing mix (dry)
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
2 tbsp lime juice
Optional: 1/2 cup green salsa or 1 can diced green chilies
1 tbsp olive oil or butter
2 cloves garlic, minced
1 cup long-grain white or jasmine rice
2 cups chicken broth or water
2 tbsp fresh lime juice
1/4 cup fresh cilantro, chopped
Salt to taste
Instructions
Place chicken in the slow cooker.
In a bowl, whisk together Italian dressing, ranch mix, chili powder, cumin, garlic powder, lime juice, and green salsa or chilies (if using).
Pour mixture over chicken. Cover and cook on low for 6–7 hours or high for 3–4 hours.
Once cooked, shred chicken in the slow cooker and stir to coat in sauce. Let it sit on ‘warm’ for 15–20 minutes.
For the rice: Heat olive oil or butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute.
Add rice and stir to coat. Toast for 2–3 minutes.
Add chicken broth or water and bring to a boil. Reduce heat, cover, and simmer for 15–18 minutes or until rice is tender and liquid is absorbed.
Remove from heat and let rest, covered, for 5 minutes.
Fluff rice with a fork and stir in lime juice, chopped cilantro, and salt to taste.
Serve shredded chicken over cilantro lime rice or use in tacos, burrito bowls, or salads.
Notes
For extra flavor, use green salsa or diced green chilies in the chicken mixture.Thighs stay juicier than breasts but both work well.Rice can be made ahead and reheated with a splash of water or broth.Add black beans, corn, or toppings like avocado and cheese for burrito bowls.To freeze, cool chicken and rice completely before storing in airtight containers.
