Slow Cooker Mexican Chicken Burritos Recipes

SLOW-COOKER MEXICAN CHICKEN BURRITOS

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix onion, bell pepper, jalapeño, garlic and oil. Cover; cook on High heat setting 5 minutes.
• Stir in tomatoes. Place chicken on tomato mixture; sprinkle with salt and pepper.
• Cover; cook on High heat setting 3 to 4 hours. Stir in black beans. Cover; cook 10 minutes longer or until thoroughly heated.
• Remove chicken from slow cooker to plate; shred with 2 forks. Return chicken to slow cooker.
• To serve, spoon chicken mixture onto center of each warmed tortilla; top with cheese and cilantro. Fold bottom third of tortilla over filling; fold sides in toward center, leaving top open. Secure with toothpicks, if necessary.

SLOW COOKER MEXICAN BURRITOS

Steps:

• In a slow cooker, add the chicken. Sprinkle the taco seasoning over top and pour the salsa over the chicken. Cook for 5-6 hours.
• Shred the chicken. Once it's cooled for about 30 minutes, add about a 1/3 cup of chicken and 1/4 cup shredded cheddar to a tortilla.
• Roll the burrito, making sure to tuck in the ends, and wrap tightly in plastic wrap.

SLOW COOKER CHICKEN BURRITOS

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.

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!

SLOW COOKER MEXICAN PULLED CHICKEN

Steps:

• Place ingredients in the slow cooker in the following order: chicken, taco seasoning, black beans, salsa, corn, onion, bell pepper, and water.
• Cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken with 2 forks.

WW SLOW COOKER CHICKEN BURRITOS

Steps:

• Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
• To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving.
• You can microwave the burritos, seam-side down, for 30 seconds, if desired.
• Serve with salsa and reduced-fat or fat-free sour cream (could affect POINTS values).

EASY BUDGET MEXICAN SLOW COOKER CHICKEN

Steps:

• Place frozen chicken breasts into a slow cooker and cover with corn, black beans, and salsa.
• Cook on High for 4 hours.
• Transfer chicken breasts to a cutting board and shred with 2 forks. Return shredded chicken to the slow cooker and stir in brown rice. Mix in cream cheese, cover, and cook for 30 more minutes.

FIESTA CHICKEN BURRITOS

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.