Crock Pot Chicken Tortilla Wraps Recipes

CROCK POT CHICKEN TORTILLA WRAPS

Steps:

• Place frozen chicken breasts, Rotel, corn, black beans, cream cheese, ranch seasoning, cumin, onion powder & chili powder into crock pot set on low heat. Cook for 6 hours or until chicken is done, stirring every hour or so. Remove chicken breasts and shred then return back to mixture and stir. Serve immediately. Place chicken mixture onto tortilla. Add cheese, sour cream, avocado or any other desired toppings.

CROCK POT FIESTA CHICKEN WRAPS

Steps:

• Place your chicken in the bottom of a 4 quart slow cooker
• Sprinkle your taco seasoning on top of your chicken
• Pour your salsa all over
• Cover and cook on low for 4-5 hours or high for 2-3 hours
• Once your chicken has reached safe internal temperature, shred with two forks
• Serve on tortillas with cheese and rice

CROCK POT CHICKEN TORTILLA CASSEROLE

Steps:

• Mix together your chicken, drained tomatoes, drained beans, salsa and one cup of Mexican Blend Shredded Cheese
• Spread evenly in your casserole crock or 6-quart crock pot and cover with remaining cheese
• Cover and cook on low for 2 hours or 1 hour for high, turning your insert halfway through cooking if your slow cooker doesn't cook evenly
• Serve with slotted spoon and preferred garnishes

SLOW-COOKER CHICKEN TORTILLA SOUP

Steps:

• Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
• Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

CROCK POT CHICKEN - TORTILLA DUMPLINGS

Steps:

• Before going to bed, put chicken in crock pot with 2 cups of water; salt and pepper to taste. Set crockpot to low.
• Go to bed!
• In the morning, put the crock bowl of chicken in fridge.
• Go to work!
• After work remove crock from fridge. Remove skin and bones from chicken.
• Set meat from chicken aside.
• Pour juices from crock pot into a large pot.
• Add the 4 cans of chicken broth (or bouillon broth).
• Bring to a full boil.
• Add butter.
• Cut flour tortillas into your favorite dumpling size.
• Shake in a large bag with 1/2 cup to 1 cup of flour.
• Drop into pan of boiling juice one or two at a time, pushing other aside as you continue adding tortillas and adding as many dumplings as the broth will allow.
• Cover and continue to boil without stirring on very low heat so as not to boil over.
• Cook for 15 to 20 minutes or till done to your satisfaction.
• Add chicken and cook till chicken is hot.

SLOW-COOKED CHICKEN CAESAR WRAPS

Steps:

• Place chicken and broth in a 1-1/2- or 3-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in chicken reads 165°. Remove chicken and discard cooking juices. Shred chicken with 2 forks; return to slow cooker., Stir in dressing, Parmesan, parsley and pepper; heat through. Serve in tortillas with lettuce and, if desired, salad croutons, crumbled bacon and additional shredded Parmesan cheese.

CROCK POT CHICKEN TORTILLA SOUP

Steps:

• Put all ingredients in the crockpot and stir to incorporate together.
• Place on high 4-6 hours or low 6-8 hours.
• Do not keep opening lid as this slows cooking time by 30 minutes every time.
• If too thick add more broth or water to thin out.
• If stovetop method is preferred just make sure the chicken is cooked thoroughly.