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
CURRY CHICKEN BURRITOS
Provided by Tregaye Fraser
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- In the middle of each tortilla, divide the Curry Chicken, Coconut Peas and Rice, mozzarella, green and red bell peppers, banana peppers and red onion. Fold the right side and left side of each tortilla to the middle, then take the bottom of each tortilla and pull it to the top of the ingredients. Push the ingredients back into the burrito using the now top portion of the tortilla; this is to tighten the burrito. Next, fold the top of each tortilla over the filling and tightly roll into a burrito.
- Add the vegetable oil to a cast-iron skillet set over medium heat until the oil shimmers but does not smoke. Add the burritos seam-side down and brown, 3 to 5 minutes. Flip and brown the other side. Remove and let cool. Once cooled, wrap each in aluminum foil, place them in a freezer-safe zip bag and freeze. These will last 1 week in the freezer.
- To reheat: Preheat the oven to 350 degrees F. Remove the burritos from the plastic bag. Place the burritos (still wrapped in aluminum foil) on a baking sheet and reheat until the burritos are hot in the center, about 45 minutes.
- Serve hot with cilantro, sour cream, guacamole and salsa on a bed of shredded lettuce.
- Drizzle the chicken breasts with some olive oil in a large bowl. Mix the curry powder, onion powder and cayenne together in a small bowl. Rub the chicken breasts with the seasoning mixture. Add the minced garlic to the chicken, mixing so the garlic is distributed throughout the chicken. Marinate the chicken, spices and garlic together for 30 minutes.
- Heat a large Dutch oven over medium-high heat and add 1/4 cup olive oil. Sprinkle the chicken with kosher salt and sear it, in batches, until golden brown on each side. Remove the chicken to a plate. Add the sliced onions and diced potatoes and saute until the onions turn translucent, about 5 minutes. Then add the chicken back in along with the chicken stock. Bring to a boil and lower to a simmer. Cover and simmer until the chicken is cooked through, 45 minutes to an hour.
- Melt the butter in a medium saucepan over medium-high heat. Then add the rice, coconut milk, granulated garlic, onion powder, thyme, bay leaves and 2 cups water. Cook, uncovered, until the rice begins to peek through and begins to absorb the moisture. Then, stir in the chickpeas. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes. Season with salt.
SLOW-COOKER CHICKEN CURRY
If you think chicken curry is too complicated to create in your kitchen, think again. Our Slow-Cooker Chicken Curry is juicy and prepped in 20 minutes.
Provided by My Food and Family
Categories Home
Time 8h20m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Place chicken in Slow Cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
- Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
- Transfer chicken to platter, reserving sauce in Slow Cooker. Add sour cream to sauce; mix well. Serve spooned over chicken.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
SLOW-COOKER CHICKEN BURRITO BOWLS
Make and share this Slow-Cooker Chicken Burrito Bowls recipe from Food.com.
Provided by Travis H.
Categories Chicken
Time 6h5m
Yield 8 serving(s)
Number Of Ingredients 9
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
This makes such a great chicken burrito filling but is also good eaten on its own! The recipe originally came from the taste of home website but I have changed it so much that it is unrecognizable in comparison to the original! This is pretty spicy so if you want it to be milder reduce the amount of cayenne pepper. If I am serving this plain instead of in burritos I will cube the chicken instead of shredding it.
Provided by anonymous
Categories Curries
Time 7h45m
Yield 12 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 174.9, Fat 2, SaturatedFat 0.8, Cholesterol 21.5, Sodium 137.2, Carbohydrate 27.4, Fiber 2.9, Sugar 0.5, Protein 11
CROCK POT CHICKEN CURRY WITH RICE
Steps:
- Mix all ingredients, except rice, together in the slow cooker.
- Cover and cook on low from 6 to 8 hours or until chicken is tender.
- Taste and season with salt and pepper, as needed.
- Serve over rice or noodles
Nutrition Facts : Calories 294 kcal, Carbohydrate 21 g, Cholesterol 102 mg, Fiber 2 g, Protein 40 g, SaturatedFat 1 g, Sodium 749 mg, Sugar 3 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g
SLOW COOKER CHICKEN CURRY
This slow cooker chicken curry recipe couldn't be easier--the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.
Provided by Juliajewelia
Categories Chicken Curry
Time 2h15m
Yield 12
Number Of Ingredients 14
Steps:
- Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
- Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 8.7 g, Cholesterol 58.6 mg, Fat 16.8 g, Fiber 2.6 g, Protein 24.4 g, SaturatedFat 13.1 g, Sodium 116.8 mg, Sugar 2.4 g
SLOW-COOKER CHICKEN CURRY
Try this easy, one-pot chicken curry that's low-fat, low-calorie and delivers three of your five-a-day. It's slow-cooked so the meat is beautifully tender
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 6h10m
Number Of Ingredients 9
Steps:
- Put 1 roughly chopped large onion, 3 tbsp mild curry paste, a 400g can chopped tomatoes, 2 tsp vegetable bouillon powder, 1 tbsp finely chopped ginger and 1 chopped yellow pepper into the slow cooker pot with a third of a can of water and stir well.
- Add 2 skinless chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.
- The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
- Stir in the the chopped leaves of 30g coriander just before serving over brown rice.
Nutrition Facts : Calories 345 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
SLOW-COOKED CURRY CHICKEN
Our three children love the spicy flavors found in this Crock-Pot chicken curry. Add more or less curry depending on your taste preferences. -Helen Toulantis, Wantagh, New York
Provided by Taste of Home
Categories Dinner
Time 4h55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker., Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.
Nutrition Facts : Calories 353 calories, Fat 9g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
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