Best Mexican Chicken Burritos Crock Pot Recipes

CROCK POT CHICKEN BURRITOS RECIPE

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.

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.

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.

MEXICAN CHICKEN BURRITOS (CROCK POT)

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!

CROCK POT/SLOW COOKER CHICKEN IN MUSHROOM GRAVY

Steps:

• Place chicken pieces in slow cooker.
• Season with salt & pepper.
• Mix wine/broth & soup, pour over chicken.
• Add mushrooms.
• Cover & cook on low 7-9 hours, or on high -4 hours.