CROCK POT CHICKEN BURRITOS
Dinner is easy to make with these Crock Pot Chicken Burritos! The burrito filling cooks in the crock pot and its ready to fill burritos at dinner time!
Provided by The Gunny Sack
Categories Main
Time 4h10m
Number Of Ingredients 9
Steps:
- Cut the chicken breasts into cubes and put them in the crock pot.
- Sprinkle with taco seasoning.
- Add salsa and stir to coat.
- Top with corn, black beans, rice and chicken broth, gently stir these 4 top ingredients, leaving the chicken on the bottom.
- Cook on low for 3 1/2 hours, stirring the top layer after 2 hours.
- After 3 1/2 hours, stir everything together and check to see if the chicken is fully cooked. Continue cooking for an additional 30 minutes, if necessary.
- If there is too much liquid, leave the lid off for the final 20-30 minutes.
- Note: Adding the rice to the crock pot makes it soft and a little mushy. If you are super picky about your rice, leave the rice and broth out of the crock pot and cook your rice separately.
Nutrition Facts : Calories 406 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 8 grams fat, Fiber 8 grams fiber, Protein 30 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 grams, Sodium 1385 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CROCK POT CHICKEN BURRITOS RECIPE
Picky eaters will love this simple but delicious Crock Pot Chicken Burritos recipe. This shredded chicken and bean burritos filling can be used to make burritos or any Mexican recipe that calls for shredded chicken.
Provided by Arlene Mobley - Flour On My Face
Categories Main Dish
Time 4h8m
Number Of Ingredients 7
Steps:
- Place the boneless skinless chicken into the bottom of a 6 quart crock pot.
- Add the canned pintos beans, salsa, and canned chiles to the crock pot.
- Sprinkle the chicken taco seasoning over the ingredients in the crock pot.
- Use a spoon ot tongs to toss the chicken with the other ingredients in the crock pot.
- Place the lid on the crock pot and cook on low for 4 to 5 hours or high for 2.5 hours or until the chicken is cooked to an internal temperture of 165 F.
- When the chicken is completly cooked remove 1 cup of the liquid from the crock pot and save. Use two forks to shred the chicken and mix to combine with the other ingredients.
- Divide the burrito filling between 8 warm flour tortillas, sprinkle about 2 tablespoons of shredded cheese over the burrito filling and roll the tortillas up.
- Serve with your favorite burrito toppings, like sliced avocado, sour cream, hot sauce and more salsa.
Nutrition Facts : ServingSize 1 Burrito, Calories 305 kcal, Sugar 4 g, Sodium 1162 mg, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 29 g, Fiber 5 g, Protein 31 g, Cholesterol 78 mg, UnsaturatedFat 3 g
FIESTA CHICKEN BURRITOS
Looking for some heat with supper but still want a cool kitchen? Try these slow cooked burritos with a spicy touch the whole family will love! This is a simple recipe to double if you're catering to a crowd. And for those who prefer a spicier dish, add a teaspoon of cayenne pepper. -Margaret Latta, Paducah, Kentucky
Provided by Taste of Home
Categories Dinner
Time 4h45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook for 15 minutes or until heated through. , Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up. Freeze option: Omit toppings. Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, add toppings.
Nutrition Facts : Calories 405 calories, Fat 12g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 1099mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein.
SLOW-COOKER BREAKFAST BURRITOS
Prep these tasty, hearty burritos the night before for a quick breakfast in the morning or let them cook while you are away on a weekend afternoon for an easy supper. -Anna Miller, Churdan, Iowa
Provided by Taste of Home
Time 4h10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain., In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, seasoned salt and pepper until blended; pour over top., Cook, covered, on low 3-3/4 to 4-1/4 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes. Serve in tortillas with toppings of your choice.
Nutrition Facts : Calories 359 calories, Fat 15g fat (6g saturated fat), Cholesterol 205mg cholesterol, Sodium 480mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein.
MEXICAN CHICKEN BURRITOS (CROCK POT)
Make and share this Mexican Chicken Burritos (Crock Pot) recipe from Food.com.
Provided by TERRY B.
Categories Whole Chicken
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add broth, salsa and flour in crock pot, mixing well.
- Add onion and garlic, stir together.
- Place whole chicken in crock pot.
- Cook on low for 6 hours.
- Remove chicken and shred meat with 2 forks, discard all bones and other unwanted parts.
- Then run juice thru a blender to make a smooth liquid.
- Return liquid to crock pot.
- Add sour cream to juice in crock pot stirring well.
- Add chicken pieces and let heat on low until ready to serve.
- Heat beans and tortillas serve with cheese to make burritos.
- Enjoy.
SLOW COOKER CHICKEN BURRITO FILLING
Steps:
- Gather the ingredients.
- Saute the onion, bell peppers, and jalapeno peppers until softened. Add the garlic and saute for 1 minute longer. Transfer to the slow cooker .
- Add the chicken, chili powder, oregano, cumin, coriander, salt and pepper. Cover and cook on LOW for 5 to 6 hours, or on HIGH for about 2 1/2 hours.
- Carefully drain off excess liquids and shred the chicken pieces with a fork.
- Stir in the refried beans and 1/2 cup of salsa or enchilada sauce. Cover and continue cooking on LOW for about 30 minutes to 1 hour.
- Warm the tortillas following package directions. Put about 1/4 to 1/3 cup of chicken mixture in the center of a warm tortilla. Top with some shredded cheese. Fold the ends over the filling, then roll to encase the burritos .
- Serve with more salsa and shredded cheese.
- Enjoy!
Nutrition Facts : Calories 742 kcal, Carbohydrate 101 g, Cholesterol 73 mg, Fiber 19 g, Protein 43 g, SaturatedFat 6 g, Sodium 2255 mg, Sugar 3 g, Fat 20 g, ServingSize 12 to 16 servings, UnsaturatedFat 0 g
CROCK POT SHREDDED CHICKEN BURRITOS
Easy and really tasty. Not the oridinary burrito. My husband and I tried making burritos a few different ways and both agreed that we love these the most. My husband pours some burrito sauce over his and eats it with a fork, while I wrap it and it eat with my hands.
Provided by KadesMom
Categories Chicken Breast
Time 4h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts in crock pot with chicken broth and cook on high for 3-4 hours or on low for 5-6 hours. They're done when you can shred them easily.
- Meanwhile, make a Spanish Rice. I use Rice-A-Roni.
- Shred chicken and save 1 1/2 cups of chicken broth in the crockpot. If you need more, just add water. Add shredded chicken back to broth.
- Add packet of burrito seasoning and can of refried beans to chicken mixture and stir.
- Heat through.
- Heat tortillas according to directions.
- Place some spanish rice on tortilla.
- Add some chicken over the rice, a scoop of black beans and some sour cream to taste.
- Roll burrito and enjoy! I use 2 tortillas so it doesn't break because I like to pick it up. My husband pours some burrito sauce from the crock pot over the top and eats with a fork.
Nutrition Facts : Calories 164.7, Fat 1.7, SaturatedFat 0.5, Cholesterol 45.6, Sodium 306, Carbohydrate 12, Fiber 4.3, Sugar 0.2, Protein 24.2
SLOW COOKER CHICKEN BURRITOS
I made this recipe up by taking some chicken and some basic Mexican spices and throwing them all together for burrito night. It turned out great so we have them frequently.
Provided by DoubleAs Mom
Categories One Dish Meal
Time 5h45m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Place chicken on a cutting board and chop into bite-sized strips. Place in a crockpot on high.
- Stir in the broth, onion, garlic, jalapenos, corn, salt, pepper, chili powder, cayenne pepper, cumin, lime juice, oregano, and cilantro.
- Simmer on high for 5 hours.
- Remove chicken from crockpot and shred with two forks; and place back into crock pot.
- Place sliced red and green pepper into crock pot, cover and cook another 30 minutes (we still like to have a little crispness to our peppers so if you want them softer cook longer)
- Place equal portions of chicken mixture in the center of the tortillas. Sprinkle with whatever toppings you prefer, such as diced tomatoes, sour cream, lettuce and cheese.
- Fold burrito up 2/3 of the way to the other side over the chicken mixture. Fold sides in towards the center.
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