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.
CROCK POT CHICKEN BURRITOS RECIPE
A Mexican food lover's dream, these low calorie crock pot burritos simmer all day, so at dinner time you just assemble and heat quickly in oven to melt the cheese. The tender and juicy chicken is perfectly flavored, and the enchilada sauce and melted cheese give it an extra kick.
Provided by Wendy
Time 6h20m
Number Of Ingredients 10
Steps:
- Place chicken, tomatoes, chiles, green peppers, onion, garlic, and taco seasoning packet into a slow cooker and cook on low for about 5-6 hours. Shred chicken with two forks and stir. Drain off excess liquid.
- Preheat oven to 400 degrees and spray an 11 x 13 inch baking dish with nonfat cooking spray.
- To make burritos, spoon about 3/4 cup burrito mixture down the center of each tortilla. Top with 1 tbsp shredded cheese. Fold up burrito and place in baking dish. Repeat with remaining tortillas.
- Pour enchilada sauce over burritos and top with the remaining 1/2 cup shredded cheese.
- Place in oven and cook until cheese melts and begins to bubble, about 10-12 minutes.
Nutrition Facts : Calories 198 kcal, Carbohydrate 20.3 g, Protein 18.1 g, Fat 4.6 g, SaturatedFat 0.5 g, Cholesterol 38 mg, Sodium 803 mg, Fiber 8.7 g, Sugar 4 g, ServingSize 1 serving
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
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
SHREDDED CHICKEN BURRITOS
Burritos filled with slow-cooked shredded chicken, sour cream, refried beans, and Mexican-style rice. The chicken filling is also great for quesadillas and tacos.
Provided by EVE11
Categories World Cuisine Recipes Latin American Mexican Main Dishes Burrito Recipes
Time 6h5m
Yield 8
Number Of Ingredients 11
Steps:
- Place chicken in the bottom of a slow cooker and add just enough water to cover, 2 1/2 to 3 cups. Mix in jalapeno, dried chile, garlic, and taco seasoning.
- Cook on Low until chicken is no longer pink in the center, juices run clear, and it shreds easily with a fork, about 5 hours.
- Shred chicken and allow to cook in the water mixture on Low, about 20 more minutes. Remove chicken from the pot and set aside in a bowl. Transfer cooking water to a saucepan.
- Add rice to the cooking water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Meanwhile, preheat the oven to 250 degrees F (120 degrees C).
- Wrap tortillas in foil and place in the preheated oven to warm, 5 to 10 minutes.
- At the same time, heat refried beans in a microwave-safe bowl in the microwave until warm, 1 to 2 minutes.
- Add beans, rice, chicken mixture, Cheddar cheese, and sour cream to each tortilla. Fold tortillas and serve.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 66.9 g, Cholesterol 42.3 mg, Fat 10.5 g, Fiber 5.7 g, Protein 23.1 g, SaturatedFat 3.8 g, Sodium 977.8 mg, Sugar 2.4 g
OAMC CROCK POT CHICKEN, BEAN & CHEESE BURRITOS
These burritos can be made in the crock pot or on the stove. I make up a large batch and freeze for either lunch, dinner or a quick snack.
Provided by MonkeyDeb
Categories Lunch/Snacks
Time 6h15m
Yield 20-50 20 burrito size or 50 taco size tortillas, 20-50 serving(s)
Number Of Ingredients 9
Steps:
- Crockpot Directions.
- Place all ingredients except tortillas and cheese in the crock pot and cook on low 6-8 hours. Take chicken out and shred or chop finely. Return the chicken to the crock pot and mix thoroughly.
- Stove Top Directions.
- Cook chicken, shred or chop finely. Add remaining ingredients except tortillas and cheese. Bring to a boil and simmer for 25-30 minutes.
- To Prepare Burritos.
- Warm tortillas in microwave to make them easier to roll. Place cheese on tortilla, add chicken mixture. Roll folding the ends in and place seam side down in a baking dish that has been sprayed with non-stick spray. Bake at 350 degrees for 15 minutes. If you like a crispier burrito, bake 5 more minutes.
- NOTE: I was able to get 50 burritos using the taco size tortillas. I prefer using the taco size because these are a great "grab" snack for my family.
- Freezer Directions.
- After the burritos have completely cooled, I placed them in freezer bags, removed the air and sealed. I can fit 4 burritos in a quart size bag and 8 in a gallon size. Bake for 20-30 minutes in toaster oven at 350 degrees.
- If you don't wish to roll your burritos before freezing, place the chicken mixture in either quart or gallon size freezer bags, remove air and freeze. Attach a quart size bag with desired amount of cheese and freeze.
Nutrition Facts : Calories 318.3, Fat 8.6, SaturatedFat 3.2, Cholesterol 25.8, Sodium 870.2, Carbohydrate 44, Fiber 8.2, Sugar 3.5, Protein 18.6
CHICKEN-BEAN BURRITOS (CROCK POT)
Make and share this Chicken-Bean Burritos (Crock Pot) recipe from Food.com.
Provided by TheFarlands
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken and beans in crock pot. Pour salsa over chicken and beans.
- Cover and cook on low-heat for 5 to 6 hours or on high for 2 to 3 hours.
- Transfer chicken to cutting board. Using two forks, shred the chicken. Use a potato masher to mash beans in crock pot. Return chicken to cooker, stir in cheese to combine.
- Divide chicken among tortillas, top with lettuce, tomato, sour cream, etc.
CROCK POT CHICKEN BURRITOS
Dinner is easy to make with these Crock Pot Chicken Burritos! The burrito filling cooks in the crock pot and its ready to fill burritos at dinner time!
Provided by The Gunny Sack
Categories Main
Time 4h10m
Number Of Ingredients 9
Steps:
- Cut the chicken breasts into cubes and put them in the crock pot.
- Sprinkle with taco seasoning.
- Add salsa and stir to coat.
- Top with corn, black beans, rice and chicken broth, gently stir these 4 top ingredients, leaving the chicken on the bottom.
- Cook on low for 3 1/2 hours, stirring the top layer after 2 hours.
- After 3 1/2 hours, stir everything together and check to see if the chicken is fully cooked. Continue cooking for an additional 30 minutes, if necessary.
- If there is too much liquid, leave the lid off for the final 20-30 minutes.
- Note: Adding the rice to the crock pot makes it soft and a little mushy. If you are super picky about your rice, leave the rice and broth out of the crock pot and cook your rice separately.
Nutrition Facts : Calories 406 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 8 grams fat, Fiber 8 grams fiber, Protein 30 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 grams, Sodium 1385 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CROCK POT CHICKEN BURRITOS RECIPE
Picky eaters will love this simple but delicious Crock Pot Chicken Burritos recipe. This shredded chicken and bean burritos filling can be used to make burritos or any Mexican recipe that calls for shredded chicken.
Provided by Arlene Mobley - Flour On My Face
Categories Main Dish
Time 4h8m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 Burrito, Calories 305 kcal, Sugar 4 g, Sodium 1162 mg, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 29 g, Fiber 5 g, Protein 31 g, Cholesterol 78 mg, UnsaturatedFat 3 g
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
RECIPE: CHEESY CHICKEN SOUR CREAM BURRITOS
Time 6h15m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Spray 4-quart slow cooker with cooking spray. Place chicken in slow cooker; sprinkle with 2 1/2 teaspoons salt and 1/4 teaspoon pepper. Pour cooking sauce and chiles over chicken; stir.
- Cover; cook on Low heat setting 6 hours or until chicken is tender. Remove chicken from slow cooker; set aside and keep warm.
- Stir 3 cups of the cheese into sauce in slow cooker until melted; using whisk, stir in sour cream. Replace cover.
- Use 2 forks to pull chicken into shreds. Place chicken in large bowl. Pour 2 1/2 to 3 cups of the sauce over chicken; toss gently to coat.
- Place about 1/2 cup of the chicken mixture on center of each tortilla. Top each with 1 tablespoon of the remaining cheese. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping, Fold remaining end down.(or you can simply roll them). Top each burrito with 1 to 2 tablespoons of the remaining sauce, if desired. Top with lettuce, sour cream and salsa.
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- Place 2 chicken breasts (or a breast and a thigh - we like a mix of light and dark meat) in crock-pot and cover with salsa. Cook on high for 3-4 hours or on low for 6 hours or so. Once the chicken is cooked, shred with tongs and put back in the crockpot. Add 1.5 cups of cooked black beans (or 1 can, drained) and a cup of frozen corn. Mix with tongs and add salsa to taste. Cook on high or on low until everything is warmed.
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