SLOW COOKER ONE POT CHICKEN BURRITO FILLING
One pot chicken filling perfect for burritos, enchiladas, and even taco salads.
Provided by Sarah Olson
Categories Main Course
Time 6h10m
Number Of Ingredients 15
Steps:
- Add the onion, bell pepper, pinto beans, cilantro, salt, pepper, cumin, chili powder, and salsa to the slow cooker; mix well.
- Add the chicken breasts.
- DO NOT ADD THE RICE YET.
- Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
- When the cooking time is done, shred the chicken with 2 forks. A
- Stir in the minute rice.
- Replace the lid and cook on HIGH for 20 minutes more. (see notes)
- Serve on tortillas with desired toppings.
Nutrition Facts : Calories 261.88 kcal, Carbohydrate 33.54 g, Protein 25.36 g, Fat 2.92 g, SaturatedFat 0.62 g, Cholesterol 54.43 mg, Sodium 656.28 mg, Fiber 6.72 g, Sugar 3.82 g, ServingSize 1 serving
CROCK POT MEXICAN SHREDDED CHICKEN
Say goodbye to dry shredded chicken! My super simple recipe for Crock Pot Mexican Shredded Chicken will be your new go-to for the juiciest shredded chicken EVER! Perfect for tacos, enchiladas, nachos, burrito bowls, soups and taco salads.
Provided by Erin @ Delightful E Made
Time 3h40m
Number Of Ingredients 8
Steps:
- In a slow cooker, add the uncooked chicken. Drizzle with the olive oil, and top with the salt and pepper.
- In a bowl, stir together the taco sauce, Rotel, and liquid smoke. Pour over the top of the chicken. Set the slow cooker to low heat, and cook for 5-6 hours, or high heat for 2-3 hours.
- Once the chicken has cooked, remove chicken breasts from the slow cooker and shred with forks. Return chicken to slow cooker and cook for another 30 minutes on low.
- Enjoy on top of nachos, nachos, a taco salad, in soup or use for the filling in enchiladas.
Nutrition Facts : Calories 309 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 166 milligrams cholesterol, Fat 9 grams fat, Protein 51 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4 oz., Sodium 453 milligrams sodium, Sugar 1 grams sugar
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 SHREDDED CHICKEN TACOS RECIPE BY TASTY
Everyone's on a different diet nowadays, from Paleo and Whole30 to the ever-popular Keto, everyone's got their thing. But that doesn't mean your dining choices have to end! Our slow cooker shredded tacos are perfect for a variety of lifestyles. The best part? We even tell you how to store your leftovers so you can enjoy this whenever the craving strikes. Future You will thank you every time!
Provided by Tasty
Categories Dinner
Yield 11 servings
Number Of Ingredients 7
Steps:
- In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
- Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
- Remove the chicken, shred with two forks, and return to the slow cooker and stir.
- Freeze leftovers in an airtight bag for up to six months!
- Enjoy!
Nutrition Facts : Calories 227 calories, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 38 grams, Sugar 2 grams
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.
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
MEXICAN SHREDDED CHICKEN
This is a simple shredded chicken recipe. There's no need for taco seasoning packets, just make this recipe and you'll have yummy seasoned chicken ready for all of your Mexican/Tex-Mex recipes!
Provided by IceCreamCaker
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
- Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken to a plate and shred with 2 forks.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.9 g, Cholesterol 67.1 mg, Fat 4.2 g, Fiber 3.6 g, Protein 27.1 g, SaturatedFat 1 g, Sodium 2936.2 mg, Sugar 3.3 g
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