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  • I Finally Cracked the Cafe Rio Chicken Recipe—And It’s So Easy!

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    If you’ve ever found yourself craving that tender, flavorful Cafe Rio shredded chicken, you’re in the right place! This slow cooker recipe makes it easy to have those bold, zesty flavors right at home—without the takeout line. It’s family-friendly, perfect for meal prep, and honestly one of the easiest ways to feed a crowd.

    This chicken dinner recipe is one of those life saver crock pot (slow cooker) recipes. I love that you can throw everything together in less than 5 minutes, let it cook all day and then feel like a hero as you serve it to your family for dinner.

    Why You’ll Love This Cafe Rio Chicken

    • Hands-off crock pot recipe – take 5 minutes to throw all the ingredients in the crockpot, set it and walk away
    • Just a few pantry ingredients – only 5 ingredients needed!
    • Freezer-friendly & great for meal prep – freeze for another meal or eat it throughout the week
    • Works in tacos, burritos, salads, and more – so versatile!
    • Copycat flavor at a fraction of the price – restaurant prices are insane these days, so I try to make more restaurant copycats at home
    • Great for a crowd or to share with a neighbor – It’s a great dinner idea to take to someone who may need a family friendly meal.
    a photo of a fork full of shredded Cafe Rio style chicken on top of a salad topped with creamy cilantro dressing, pico de gallo and guacamole

    Ingredients for Slow Cooker Cafe Rio Chicken

    You only need 5 ingredients to make this delicious chicken recipe! And you literally toss it all in the slow cooker let it cook. Here is the ingredients list:

    • Kraft Zesty Italian Dressing: Acts as the flavorful marinade base. The vinegar tenderizes the chicken while the herbs and spices infuse it with that bold, tangy punch Cafe Rio chicken is known for. Avoid the fat free dressing.
    • Cumin: Adds a warm, earthy depth and a hint of smokiness that balances the tangy dressing.
    • Chili Powder: Brings mild heat and layers of chili pepper flavor, making the chicken savory and robust without being overly spicy.
    • Garlic: Boosts the savory notes and gives the chicken that aromatic, crave-worthy flavor.
    • Chicken Breasts: The protein star of the recipe; they soak up all the marinade flavors and shred beautifully after slow cooking, just like Cafe Rio’s signature chicken.
    • Creamy Tomatillo Cilantro Ranch Dressing: The famous Cafe Rio sauce! Creamy, tangy, and fresh, it ties everything together when drizzled over salads, tacos, or burritos.
    • Cilantro Lime Rice: The perfect base. Light, fluffy, and bright from the lime and cilantro, it balances the richness of the chicken and dressing, just like at the restaurant.
    a photo of someone pouring cilantro ranch dressing over the top of a serving of Cafe Rio chicken salada photo of someone pouring cilantro ranch dressing over the top of a serving of Cafe Rio chicken salad

    How to Make Copycat Cafe Rio Chicken at Home

    With only 5 minutes of prep time, dinner couldn’t be easier! Here are the steps for making this recipe followed by a video so you can see it all come together.

    1. Mix: Place the chicken in the crock pot. Stir all the rest of the ingredients together in a small bowl and pour it over the chicken.
    2. Cook: Set the slow cooker to low and cook for 4 hours.
    3. Shred: Remove the chicken (leaving the juices in the crockpot) to a cutting board and shred using two forks.
    4. Cook: Return the shredded chicken to the crockpot and combine with the juices. Let it cook on low for another hour.
    5. Serve: Serve over copycat cilantro lime rice, as a burrito or salad with tomatillo cilantro ranch dressing.
    a photo of cooked chicken breasts sitting in thick seasoned cooking liquid all sitting in a crockpot making Crock Pot Cafe Rio Chickena photo of cooked chicken breasts sitting in thick seasoned cooking liquid all sitting in a crockpot making Crock Pot Cafe Rio Chicken

    How to Serve Crock Pot Cafe Rio Chicken

    If you want to serve this chicken just like they do at Cafe Rio when you order a shredded chicken salad (my personal favorite), this is what you do:

    1. Cook an uncooked flour tortilla (or better yet, make your own homemade flour tortillas) and place it on a plate or shallow bowl.
    2. Add a scoop of the cilantro lime rice and a scoop of tasty black beans and spread them over the tortilla.
    3. Top the rice and beans with the shredded chicken. Then top with chopped romaine lettuce, some pico de gallo (or your favorite salsa), a scoop of homemade guacamole, crispy tortilla strips, a piece of cilantro, some cotija cheese, a lime wedge and of course, the creamy tomatillo cilantro ranch dressing.

    It is an absolute heavenly combination of flavors and textures! I’ve never met a person who doesn’t loved it. All my kids gobble it up and I get asked for the recipe all the time.

    Don’t limit yourself to a salad. Load up a burrito with this chicken, spread it over nachos, add it to a Mexican rice bowl, use it as filling for chicken enchiladas or chicken tacos! It’s so versatile and fabulous!

    a photo taken over the top of a copycat cafe rio chicken salad topped with pico de gallo, crispy tortilla strips, homemade guacamole and a lime wedgea photo taken over the top of a copycat cafe rio chicken salad topped with pico de gallo, crispy tortilla strips, homemade guacamole and a lime wedge

    FAQs

    Can I Make this Recipe with Chicken Thighs?

    I wouldn’t recommend using chicken thighs for this recipe. Thighs just don’t shred quite the same as chicken breasts do.

    What is the best way to shred chicken?

    I have a super easy way to shred chicken that will save you some time and shred the chicken perfectly but it will dirty an extra bowl. Trade offs…there are always trade offs!

    After the initial 4 hours of cooking, place the chicken breasts in the bowl of a stand mixer and shred the chicken using the paddle attachment. It should only take a minute or so and your chicken will be shredded to perfection. Place the chicken back to the crock pot and continue with the recipe as written.

    You can also use two forks and shred the chicken manually.

    Is this gluten-free?

    Yes, if you stay with the Kraft Zesty Italian dressing, this chicken recipe is gluten-free.

    can I use different dressing?

    Yes, you can use any brand of Italian dressing that you love. The flavor of Kraft Zesty Italian dressing matches the flavor of Cafe Rio chicken the closest.

    Can I halve this recipe?

    Yes, you can! This recipe, as written, makes a big batch so scale this back if you want! It’s too much chicken for just our little family! However, that usually means it’s a great opportunity to invite someone over or to surprise a neighbor with dinner. And I’m definitely all about that. It also freezes well to save for another night!

    a photo of a copycat cafe rio chicken salad recipe topped with pico de gallo, guacamole, and a lime wedgea photo of a copycat cafe rio chicken salad recipe topped with pico de gallo, guacamole, and a lime wedge

    Instant Pot Cafe Rio Chicken (Quick Version)

    This copycat Café Rio shredded chicken recipe could totally be made in an instant pot as well. To make chicken in an instant pot, add all the ingredients to the instant pot, set it to the poultry setting for about 6 minutes, do a quick release on the pressure and serve! If the breasts are frozen you’ll want to increase the time to 10 minutes.

    a photo of a copycat cafe rio chicken salad topped with creamy tomatillo ranch dressinga photo of a copycat cafe rio chicken salad topped with creamy tomatillo ranch dressing

    Storing and Reheating

    Leftover Cafe Rio shredded chicken should be stored in an airtight container in the refrigerator. It will keep for 4-5 days. You can also store leftovers in the freezer. Let it cool completely and then place it in a ziploc bag or better yet, use a food saver to store it. It will keep in the freezer for up to 3 months.

    To reheat it, use the slow cooker or place it in a baking dish and cover it with foil. Add a little water or chicken broth and heat it at 300 degrees F for 10-15 minutes or until heated through.

    a photo of shredded seasoned Cafe Rio style chicken in a white serving bowl a photo of shredded seasoned Cafe Rio style chicken in a white serving bowl

    This Cafe Rio shredded chicken has been a staple in our home for years, and I love that it’s just as easy as it is delicious. Whether you pile it high on a salad, roll it into burritos, or scoop it into a big bowl of rice, it’s a recipe that never fails us. I hope it becomes one of your family’s go-to dinners too!

    If you try this Cafe Rio shredded chicken, tag us on Instagram or leave a ⭐ rating below — I love hearing how you serve it and what you pair it with!

    crock pot cafe rio chicken copycat recipe ohsweetbasil.comcrock pot cafe rio chicken copycat recipe ohsweetbasil.com

    Watch the Full Video Here:

    More Crock Pot Recipes:

    Prevent your screen from going dark

    • Mix ingredients and pour over chicken in a crock pot and cook on low 4 hours.

      1 Bottle Kraft Zesty Italian Dressing, 1 Tablespoon Ground Cumin, 1 Tablespoon Chili Powder, 3 Cloves Garlic, 5 lbs Boneless

    • Remove chicken and shred.

    • Place back in crock pot for another hour.

    • Serve over copycat cilantro lime rice, as a burrito or salad with tomatillo cilantro ranch dressing.

      Creamy Tomatillo Cilantro Ranch Dressing, Cilantro Lime Rice

    May be stored in the refrigerator for up to 4 days.

    Serving: 1cup, Calories: 300kcal, Carbohydrates: 3g, Protein: 43g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 119mg, Sodium: 292mg, Potassium: 748mg, Fiber: 0.3g, Sugar: 2g, Vitamin A: 211IU, Vitamin C: 0.4mg, Calcium: 20mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Sweet Basil

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  • Easy Marshmallow Rice Crispy Cookies (Costco Copycat – Egg-Free)

    These Marshmallow Rice Crispy Cookies are my egg-free take on the famous Costco treat—chewy, gooey, and packed with crispy rice cereal and melty marshmallows in every bite. As an allergy mom with over 12 years of experience baking without eggs, I’ve tested and perfected this recipe so it works beautifully in any kitchen with simple, everyday ingredients. The best part? These cookies taste just as indulgent as the original but are safe, inclusive, and guaranteed to disappear fast.

    Oriana’s Thoughts On The Recipe

    A woman with blonde hair wearing an apron smiles at the camera in a kitchen as she holds a plate with a slice of layered cake, ready to bake Easy Marshmallow Rice Crispy Cookies (Costco Copycat – Egg-Free).

    The first time I tried Costco’s giant marshmallow rice crispy cookies, I knew I had to make an egg-free version my whole family could enjoy. After plenty of testing, this Egg-Free Marshmallow Rice Crispy Cookies recipe is now a household favorite—soft, chewy, gooey, and totally safe for those with egg allergies. Made with brown butter for a nutty flavor, crispy rice cereal for crunch, and melty marshmallow pockets in every bite, they’re bakery-style thick yet easy to whip up with simple pantry ingredients. Perfect for school lunches, parties, or just because—fair warning, they disappear fast, so you might want to double the batch!

    Why You’ll Want to Try My Recipe

    • Bakery-Style at Home: Big, chewy, gooey cookies that taste just like the Costco ones—but homemade and allergy-friendly.
    • Egg-Free and Inclusive: Perfect for families with egg allergies, with easy swaps for dairy-free or gluten-free if needed.
    • Everyday Ingredients: No special products or pricey mixes—just pantry staples you already have.
    • Texture Heaven: Crispy, chewy, soft, and gooey all in one bite.
    • Tested Until Perfect: I’ve made these again and again until they came out foolproof in any kitchen.
    Handwritten text on a light pink background reads

    Ingredients You’ll Need, Substitutions & Notes

    Top-down view of labeled baking ingredients for Easy Marshmallow Rice Crispy Cookies (Costco Copycat – Egg-Free), including flour, milk, cornstarch, sugars, butter, salt, marshmallows, vanilla, leaveners, and Rice Krispies cereal.
    • Salted Butter: Gives richness and flavor. Browning adds that nutty depth Costco-style cookies are known for. If making dairy-free, use vegan butter sticks.
    • Light Brown Sugar: Adds sweetness, chewiness, and a hint of molasses flavor.
    • Granulated Sugar: Helps with structure and sweetness balance.
    • Pure Vanilla Extract: Rounds out the flavor.
    • Milk: Adds moisture since we aren’t using eggs. Use dairy-free milk if needed.
    • All-Purpose Flour: The base of the cookie dough. Use a good 1:1 gluten-free flour blend if needed.
    • Cornstarch: Helps make the cookies soft and thick.
    • Baking Powder & Baking Soda: Work together to give the right lift and texture.
    • Salt: Balances sweetness and enhances flavor.
    • Rice Krispies Cereal (or other crispy rice cereal): Adds crunch and that signature texture.
    • Mini Marshmallows: The gooey pockets of sweetness! Use allergy-safe marshmallows if needed.

    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
    • Gluten-Free: Use a certified gluten-free crispy rice cereal and a 1:1 gluten-free flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
    • Nut-Free: Recipe is naturally nut-free as written, but always check labels on marshmallows and cereal to be safe.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Freeze the Mini Marshmallows

    Step 2 – Brown the Butter

    Mix the browned butter with both sugars, vanilla, and milk until smooth. Then stir in your dry ingredients—flour, cornstarch, baking powder, baking soda, and salt—just until combined. Gently fold in the crispy rice cereal and frozen marshmallows.

    Step 4 – Scoop the Cookies

    Step 5 – Bake

    Simple line drawing of a bowl with a spoon inside, centered on a solid gray background—perfect for illustrating easy Marshmallow Rice Crispy Cookies (Costco Copycat – Egg-Free) recipes.

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • Marshmallows Melting Too Much: Sometimes marshmallows can melt too quickly and disappear into the dough. Pro Tip: Freeze the mini marshmallows for about 10 – 15 minutes before mixing them in. This helps them hold their shape better while baking.
    • Cookies Spreading Too Thin: Without eggs, cookies can sometimes spread too much. Pro Tip: Chill the dough for at least 30 minutes before baking to keep them thick and chewy.
    • Uneven Baking: These cookies could potentially bake unevenly. Pro Tip: Bake one tray at a time in the center of your oven, and don’t forget to rotate the pan halfway through, if necessary.
    • Don’t skip browning the butter—it makes a huge difference in flavor.
    • Let the butter cool slightly before mixing with sugar so it doesn’t melt everything.
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
    • For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
    A plate of golden Easy Marshmallow Rice Crispy Cookies (Costco Copycat – Egg-Free) with bits of white marshmallow and crispy rice, surrounded by mini marshmallows and more cookies in the background.

    Storage and Freezing Instructions

    Room Temperature: Store in an airtight container for up to 4 days.

    Freezer (Baked): Freeze cooled cookies in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw at room temperature.

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    Freezer (Unbaked): Scoop cookie dough balls and freeze them. Bake from frozen, adding 2–3 extra minutes.

    Frequently Asked Questions

    A person pulls apart an Easy Marshmallow Rice Crispy Cookie (Costco Copycat – Egg-Free), revealing melted marshmallow filling stretching between the two halves.

    Try These Egg-Free Cookie Recipes Next!

    Recipe Card

    Close-up of Easy Marshmallow Rice Crispy Cookies (Costco Copycat – Egg-Free) with visible marshmallows and crispy rice cereal pieces scattered on a light surface.

    Easy Marshmallow Rice Crispy Cookies (Costco Copycat – Egg-Free)

    Oriana Romero

    These Marshmallow Rice Crispy Cookies are my egg-free take on the famous Costco treat—chewy, gooey, and loaded with crispy cereal and melty marshmallows. Tested and perfected with simple ingredients, they’re just as indulgent as the original but safe, inclusive, and guaranteed to disappear fast.

    Prep Time 10 minutes

    Cook Time 12 minutes

    Total Time 22 minutes

    Servings 12 cookies

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    Freeze the Mini Marshmallows

    Brown the Butter

    • In a small saucepan, melt the butter over medium-low heat. Keep cooking, swirling the pan occasionally, until it turns golden brown and smells nutty. Immediately pour the browned butter into a small bowl and set aside to cool to room temperature.Pro Tip: Keep a close eye—the butter can go from beautifully brown to burned in seconds.

    Make the Egg-Free Cookie Dough

    • Once the butter has cooled, stir in the brown sugar, granulated sugar, and vanilla with a spatula until everything comes together and looks a little fluffy. Add the milk and mix until smooth.

    • In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Add the dry mixture to the butter mixture and fold until most of the flour is incorporated. Keep folding until everything is evenly combined. Stir in the crispy rice cereal and ¾ cup (38 g) of the frozen marshmallows, making sure they’re well distributed.

    Scoop the Cookies

    • Use a 3 tablespoons (1 ½-oz) cookie scoop to portion the dough. Roll each portion into a ball, then place them on the prepared baking sheets about 3 inches apart. Gently press two more frozen marshmallows on top of each dough ball, tucking them slightly under the dough or pushing the dough up around them to prevent burning or oozing.

    • Lightly flatten the dough balls with your hand so they spread nicely.

    Bake

    • Bake for 10–12 minutes, until lightly golden around the edges but still soft in the middle. Let the cookies cool on the baking sheet for 1 minute, then transfer them to a wire rack to finish cooling.

     
    Store baked cookies in an airtight container for up to 4 days.
     
    Freezer (Baked): Freeze cooled cookies in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw at room temperature.
     
    Freezer (Unbaked): Scoop cookie dough balls and freeze them. Bake from frozen, adding 2–3 extra minutes.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
    • Gluten-Free: Use a certified gluten-free crispy rice cereal and a 1:1 gluten-free flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
    • Nut-Free: Recipe is naturally nut-free as written, but always check labels on marshmallows and cereal to be safe.

     
    Recipe Tips For Success:
    ➤ Potential Recipe Challenges & Pro Tips:

    • Marshmallows Melting Too Much: Sometimes, marshmallows can melt too quickly and disappear into the dough. Pro Tip: Freeze the mini marshmallows for about 10 – 15 minutes before mixing them in. This helps them hold their shape better while baking.
    • Cookies Spreading Too Thin: Without eggs, cookies can sometimes spread too much. Pro Tip: Chill the dough for at least 30 minutes before baking to keep it thick and chewy.
    • Uneven Baking: These cookies could potentially bake unevenly. Pro Tip: Bake one tray at a time in the center of your oven, and don’t forget to rotate the pan halfway through, if necessary.

    ➤ Extra Tips:

    • Don’t skip browning the butter—it makes a huge difference in flavor.
    • Let the butter cool slightly before mixing with sugar so it doesn’t melt everything.
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
    • For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

     
     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 221kcalCarbohydrates: 35gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 249mgPotassium: 48mgFiber: 0.4gSugar: 19gVitamin A: 445IUVitamin C: 2mgCalcium: 32mgIron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 221

    Keyword cookies egg-free marshmallow recipe

    Oriana Romero

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