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.
CROCKPOT SHREDDED CHICKEN
This Crockpot Shredded Chicken is easy, flavorful and a great way to meal prep for the week ahead! How to make shredded chicken in the slow cooker including tips, tricks and shredded chicken recipes.
Provided by Ashley Fehr
Categories Main Course
Time 6h5m
Number Of Ingredients 5
Steps:
- Place chicken breasts in 2.5-4 quart crockpot. Pour in chicken broth and sprinkle with seasonings.
- Cover and cook on low for 3-4 hours or high for 2-3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.
- Using two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in).
- Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.
Nutrition Facts : Calories 67 kcal, Protein 12 g, Fat 1 g, Cholesterol 36 mg, Sodium 288 mg, ServingSize 1 serving
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
FIESTA SLOW COOKER SHREDDED CHICKEN TACOS
Quick, easy, and tasty!
Provided by Ashlie Boucher
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h10m
Yield 8
Number Of Ingredients 3
Steps:
- Combine chicken broth and taco seasoning mix in a bowl. Place chicken in a slow cooker and pour chicken broth mixture over chicken.
- Cook on Low for 6 to 8 hours. Shred chicken.
Nutrition Facts : Calories 71.1 calories, Carbohydrate 2.4 g, Cholesterol 30 mg, Fat 1.2 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 415.4 mg, Sugar 0.7 g
CROCK POT CHICKEN TACO MEAT
I adopted this recipe from the Recipezaar account, and I'm so glad that I did. This has become a regular addition to my OAMC and I have created a public cookbook filled with recipe ideas using this recipe. This is a three-ingredient wonder that's easy (5 minutes of your time), delicious and versatile.
Provided by Pamela
Categories Chicken Breast
Time 6h
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Dissolve taco seasoning into chicken broth.
- Place chicken breasts in crock pot and pour chicken broth over.
- Cover and cook on low for 6-8 hours.
- With two forks, shred the chicken meat into bite-size pieces.
- To freeze, place shredded meat into freezer bags with the juices.
- Press out all the air and seal.
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
SHREDDED CHICKEN
Make and share this Shredded Chicken recipe from Food.com.
Provided by PolishRuski
Categories Very Low Carbs
Time 6h5m
Yield 3 breasts, 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 71.5, Fat 3.5, SaturatedFat 1, Cholesterol 23.2, Sodium 229.9, Carbohydrate 1.1, Sugar 0.1, Protein 8.4
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 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
MEXICAN SPICY SHREDDED CHICKEN (CROCK POT)
This is an easy, and very versatile recipe. It is spicy, so don't make it if you don't like spicy food! I use this in tacos, burritos, taco salads, and enchiladas. You can freeze it also. I hope you enjoy it!
Provided by Shiraz
Categories Chicken Breast
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Add all ingredients to slow cooker, mix well.
- Chicken should be covered by liquid, if not, add more water.
- Cook on low 8 hours.
- The chicken should be falling apart already, just continue to shred it.
Nutrition Facts : Calories 195.2, Fat 4.3, SaturatedFat 0.9, Cholesterol 96.9, Sodium 1364.7, Carbohydrate 4.7, Fiber 1.1, Sugar 2.3, Protein 33
CROCKPOT SHREDDED CHICKEN
How to make crock pot shredded chicken breasts or thighs. The easiest way to make shredded chicken! Plus, ideas for shredded chicken recipes!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 2h10m
Number Of Ingredients 2
Steps:
- Place chicken in the bottom of the slow cooker. Position the chicken so it's in a single layer and season, if desired (see blog post above for suggestions).
- Cover and cook medium boneless, skinless chicken breast on LOW for 1 1/2 to 2 1/2 hours (for other cuts of chicken, such as boneless things, or bone-in chicken breasts or thighs, and for cooking times on HIGH, see the blog post above).
- Check the chicken for doneness with an instant-read thermometer. (If you're using bone-in chicken, don't touch the thermometer to the bone.) The chicken should be 165 degrees F (I remove mine 5 to 10 degrees early, since the temperature will rise as it rests). Remove the chicken to a plate or cutting board and let rest 5 to 10 minutes so the juices can reincorporate (if you plan to shred the right in your slow cooker, you can let it rest there).
- When the chicken is cooked through, shred it using a hand mixer, two forks, or your fingers. Serve as desired.
Nutrition Facts : ServingSize 4 ounces (about 1/2 cup cooked, shredded chicken), Calories 129 kcal, Protein 24 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 72 mg
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
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
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
CROCK POT CHICKEN ALFREDO
Crock Pot Chicken Alfredo is easy to make and delicious. You can enjoy Crock Pot Chicken Fettuccine Alfredo any day of the week thanks to the slow cooker!
Provided by Eating on a Dime
Categories Main Course
Time 6h10m
Number Of Ingredients 5
Steps:
- Place the chicken in the bottom of the crock pot.
- Pour all the other ingredients on top.
- Cook on low for 6 - 8 hours or on high 3-4 hours.
- Stir the sauce and serve over fettucini noodles. We liked the chicken shredded and mixed in with the sauce.
Nutrition Facts : Calories 429 kcal, Carbohydrate 12 g, Protein 38 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 149 mg, Sodium 1313 mg, Sugar 2 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
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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