Crock Pot Shredded Chicken Burritos Food

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 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.

CROCK POT SHREDDED CHICKEN BURRITOS

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.

SHREDDED CHICKEN BURRITOS

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.

SHREDDED CHICKEN

Steps:

• Place all ingredients in a crock pot.
• Heat on low or medium until cooked through.
• Should be able to shred chicken with a fork easily.
• Chicken should not be pink.

CROCK POT CHICKEN & BEAN BURRITOS

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.