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 BOWLS
Make and share this Slow-Cooker Chicken Burrito Bowls recipe from Food.com.
Provided by Travis H.
Categories Chicken
Time 6h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.
- Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender - if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.
- → Total cooking time from start to finish is 6 to 8 hours.
- Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.
- Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.
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.
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 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 GOOEY CHICKEN BURRITOS
Rachael's Recipe Notes: Serve this with pink beans and rice or pinto beans and rice, ,and all the Mexican night fixin's (guacamole and mexican caviar with tortilla chips are high on our list).
Provided by Rachaels Kitchen Go
Categories Chicken
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, except tortilla, in crock pot.
- Cook on LOW setting 6-8 hours.
- Shred chicken; spoon onto warmed tortillas and roll.
CROCK POT CHICKEN & BEAN BURRITOS
My kids loved tacos and chili, so I thought, "Why not burritos?" I started dumping things in the crock pot and my "famous" recipe was born.
Provided by hhorn
Categories Chicken Breast
Time 6h15m
Yield 10 burritos, 10 serving(s)
Number Of Ingredients 14
Steps:
- In a crock pot add all ingredients EXCEPT vinegar, refried beans, tortillas, taco sauce, and cheddar.
- Cook on low 6-8 hours.
- Add vinegar and shred chicken with forks (I find a potato masher works well too).
- In two 9x13 baking dishes spread half of the taco sauce and spread evenly.
- Assemble burritos by smearing a tortilla down the middle with refried beans. Add approximately 1/2 cup of the chicken mixture, roll up and place seam-down in baking dish. Repeat until baking dish is full (usually 5 burritos in each dish for me).
- Pour remaining taco sauce over burritos, sprinkle with cheddar cheese.
- Bake at 350 for 10 minutes, or until cheese melts.
- I love making a double batch of this and save the "guts" in a ziploc in the freezer for another day.
Nutrition Facts : Calories 362.9, Fat 15.5, SaturatedFat 5.7, Cholesterol 72.6, Sodium 793.5, Carbohydrate 32.7, Fiber 9.4, Sugar 2.9, Protein 24.6
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