Slow Cooker Cheesy Chicken Burrito Food

SLOW COOKER CHEESY CHICKEN BURRITO

Steps:

• In a slow cooker add chicken, salsa and taco seasoning. Cook for 2 hours on high
• When chicken is done shred with two forks allowing it to mix with the juices. Add bean and cilantro and mix until combined.
• In a large pot add butter and garlic, cook until fragrant about 1 minute. Add cooked rice and lime juice, cilantro and salt and mix until combined.
• In a small bowl add tomatoes, onion, jalapeno, salt, lime juice and cilantro. mix until combined and set aside.
• Add some shredded chicken and rice, into the tortillas then add cheese (about 1/4 cup each) and Pico De Gallo. Tuck the sides in and roll the burrito up.
• Heat a skillet on medium low and add olive oil, add the wrapped burritos seam side down and heat for 4-5 minutes turning the burritos every minute so they don't burn. You just want the tortilla to get a little crispy and the cheese to melt. Serves 6-8
• Garnish with guacamole and sour cream

RECIPE: CHEESY CHICKEN SOUR CREAM BURRITOS

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.

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 BOWLS

Steps:

• Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.
• Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender - if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.
• → Total cooking time from start to finish is 6 to 8 hours.
• Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.
• Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.

SLOW-COOKER CURRY CHICKEN AND RICE BURRITO FILLING

Steps:

• Put the frozen chicken breasts in a large slow cooker.
• Mix together the soup, milk and spices and pour over the chicken.
• Cook on low for 6 hours or until chicken is tender.
• Shred chicken and add it back to the sauce in the slow cooker. Add the black beans with their liquid and stir to combine.
• Cook on low for another hour to heat the beans.
• In the meantime, bring the water to a boil in a medium saucepot. Add the rice and turn off the heat but leave the pot on the burner. Put a tight fitting lid on the pan and let it sit for 10 minutes or until the rice has absorbed all the liquid.
• Add the cooked rice and the lime juice to the slow cooker and mix well.
• Cook on high for 30 minutes to allow the rice to absorb all the excess liquid in the slow cooker.
• Serve in warmed tortillas as a burrito filling or eat plain!

SLOW-COOKER CHEESY CHICKEN

Steps:

• Place chicken breasts in the crock pot.
• Mix the undiluted soups together with the garlic powder and pour over chicken.
• Cover and cook on low 6-8 hours , until chicken is tender.
• Serve with the delicious sauce over rice or noodles.

BEEF 'N BEAN BURRITO STACK (CROCK POT, SLOW COOKER)

Steps:

• First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker.The foil strip will make it much easier to remove the burrito stack when done.
• Lightly grease crockpot. In saucepan, combine the first six ingredients; simmer for 20 minutes over low heat. In a large skillet over medium heat, brown ground beef with onion, bell pepper, and minced jalapeno or mild peppers. Drain off fat. Stir about 1/3 of sauce mix into the browned beef mixture.
• Spoon a small amount of sauce into bottom of the slow cooker.
• Spread a small amount of refried beans over one of the flour tortillas. Place the tortilla on top of sauce in Crock Pot, tearing to fit if necessary. Spoon meat mixture over tortilla and then top with a small amount of the shredded cheese. Continue layering until tortillas are used or within an inch of top of crockpot. Cover and cook on LOW 6 to 8 hours or on HIGH for 3-4 hours. Lift burritos out by the foil handles and place on serving plate. Cut in wedges; garnish with chopped tomato, shredded lettuce, sour cream, sliced ripe olives, or your own favorite combination. Serves 4 to 6.