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This Costa Vida Chicken only needs 5 ingredients and it is easily made in the crock pot. Use it on tacos, enchiladas, burritos, salads, tostadas or nachos!
Why You’ll Love This Recipe!
Costa Vida is one my favorite places to eat when I am visiting my children in Utah. I have even shared a recipe for their Steak Tacos here which are delicious too! This chicken is another copycat recipe from the same restaurant and tastes just like the real thing. I no longer have to go to Utah to get my Costa Vida fix!
5 Ingredients Needed
- Chicken breasts, skinless, boneless
- Kraft Zesty Italian Dressing
- Garlic
- Cumin
- Chili Powder
How to Make Costa Vida Chicken
- Place chicken in the slow cooker
- Sprinkle chicken with garlic, cumin and chili powder.
- Cover with Italian Dressing.
- Add lid to crockpot and cook on low for 4 hours.
- Shred meat and cook 1 additional hour.
How to Use Costa Vida Chicken
Burrito: Combine chicken, rice, your choice of beans along with some cheese in a large flour tortilla. Wrap up burrito style. You can also serve it “smothered,” covered with enchilada sauce and shredded cheese. Place under the broiler to melt the cheese.
Enchiladas: Wrap the chicken and cheese in a corn tortilla. Place in a baking dish and cover with enchilada sauce and more cheese. Bake in a 350 degree F oven until heated through and cheese is bubbly.
Quesadillas: Place some chicken and cheese between two corn or flour tortillas. Cook in a large skillet until the cheese is melted and tortilla begins to lightly brown.
Salad: Place a flour or corn tortilla on a plate. Add chicken, lettuce, cheese, pico, guacamole and or sour cream.Serve with tomatillo dressing.
Pair this with:
Frequently Asked Questions
It is very similar, yes!
Stored in an airtight container in the refrigerator, it will last 3-4 days, after that I recommend freezing it.
It will work great in the instant pot. Just add all the ingredients into the Instant Pot. Cover and set the pressure cooker lid valve to “sealing.” Pressure cook on high for 10 minutes, followed by a 5 minute natural release and then do a quick release. Remove chicken and shred.
Enjoy these other crockpot meals too including:
Be sure and follow me over on You Tube for weekly cooking demos.
Cafe Rio Chicken
Ingredients
- 4 chicken breasts skinless, boneless
- 16 oz. Kraft Zesty Italian Dressing
- 3 cloves garlic minced
- 1 Tbsp chili powder
- 1 Tbsp cumin
Instructions
- Add chicken to crockpot. Sprinkle with chili powder, cumin and garlic.
- Cover with Italian Dressing. Cover crockpot and cook on low for 4 hours.
- Shred meat and cook 1 additional hour.
Tips & Notes:
Recommended Products
Nutrition Facts:
Beverly says
Why always chicken breasts – why couldn’t this be thighs?
Leigh Anne says
Beverly, Feel free to try it with thighs if that is what you prefer.
Chris says
How many people would you say this will serve?
Leigh Anne says
Really depends on how big of eaters you have but 12-15 if you are serving it with a lot of other toppings etc.
Karla says
Can you tell me about how much this recipe serves, I might do all three flavors for a taco bar at a grad party!
Thanks in advance,
Karla
Leigh Anne says
That’s a bit of challenge because it depends on so many things. How you are serving? In a tortilla, over rice? Also how many other things you are having will effect how much people take. Not much help am I? would say 12-15
Julie says
Hi,
I am having a graduation looking at probably having around two hundred guests and was thinking of doing the chicken and lime cilantro rice recipes. Would these recipes be good for a crowd. I think the chicken would work not sure about the rice. any suggestions
Leigh Anne says
I think both the chicken and rice would be great. The nice thing about the rice is you can make a big batch ahead of time and just reheat it the day of the party. Have fun!
Julie says
LeighAnne, How much of the lime cilantro rice do you think I would need to make for around 250 people. How much in advance could I make it? Can I freeze it and reheat? If so how do I do that?
Julie
Leigh Anne says
Julie, It would depend on how big your serving size is. What I usually do is make a batch – figure out my serving size and how many I can get out of it and then just do the math. I have frozen the rice before and then just reheated it in the microwave . Because of the large amount you are making reheating it may be a bit harder – do you have one of those roaster ovens that you plug in. They work pretty well for reheating rice – you just need to keep stirring it to make sure it doesn’t stick to the bottom and may need to add in some extra liquid.
Megan says
I just made this for a birthday dinner, & it was so easy & so yummy! Thanks for sharing this great recipe.