Slow Cooker Mexican Chicken Burritos Food

SLOW-COOKER MEXICAN CHICKEN BURRITOS

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix onion, bell pepper, jalapeño, garlic and oil. Cover; cook on High heat setting 5 minutes.
• Stir in tomatoes. Place chicken on tomato mixture; sprinkle with salt and pepper.
• Cover; cook on High heat setting 3 to 4 hours. Stir in black beans. Cover; cook 10 minutes longer or until thoroughly heated.
• Remove chicken from slow cooker to plate; shred with 2 forks. Return chicken to slow cooker.
• To serve, spoon chicken mixture onto center of each warmed tortilla; top with cheese and cilantro. Fold bottom third of tortilla over filling; fold sides in toward center, leaving top open. Secure with toothpicks, if necessary.

SLOW COOKER SHREDDED MEXICAN CHICKEN

Steps:

• Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
• Shred the chicken and let it cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (see note***). Taste and add hot sauce to taste if desired.

SLOW COOKER MEXICAN CHICKEN

Steps:

• Add all ingredients to slow cooker
• Cover and cook on high for 3-4 hours or low for 6-8
• Remove and shred chicken, return to slow cooker
• Let set 15 minutes to thicken before serving

SLOW COOKER ONE POT CHICKEN BURRITO FILLING

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.

SLOW COOKER MEXICAN CHICKEN RECIPE

Steps:

• Rub chicken breasts with oil and place in the bottom of your slow cooker.
• Add the remaining ingredients and stir to combine seasonings.
• Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
• Remove chicken to a cutting board, and allow to cool about 5 minutes before shredding (there will be liquid remaining in the slow cooker).
• Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices.
• If you have excess liquid you can drain this off.
• Taste and add hot sauce to taste if desired.

FIESTA CHICKEN BURRITOS

Steps:

• Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook for 15 minutes or until heated through. , Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up. Freeze option: Omit toppings. Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, add toppings.

SLOW COOKER MEXICAN CHICKEN

Steps:

• Add all of the ingredients to the slow cooker except for the salt, pepper and cilantro. Stir to combine.
• Cook on low for 4-6 hours or on high for 2-4 hours or until the chicken is cooked through and shreds easily. (You can shred the chicken in the slow cooker or take it out and shred on a cutting board and add it back to the slow cooker)
• Season with salt and pepper to taste.
• Serve immediately with cilantro if desired.

CROCK POT CHICKEN BURRITOS RECIPE

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.

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 MEXICAN CHICKEN.

Steps:

• Place the chicken breasts, red onion, salsa verde, cumin, water, and corn in a slow cooker.
• Cook the chicken for 4 hours on high, or 6-8 hours on low.
• When the chicken is cooked through, shred it with two forks.
• Serve over tortilla chips or rice, and top with desired toppings.

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!

MEXICAN SLOW COOKER CHICKEN BURRITOS

Steps:

• Season chicken thighs with salt and pepper.
• Add chicken to slow cooker, and cover with salsa.
• Cook on high for three hours, or low for six hours.
• Shred chicken.
• Add corn and black beans.
• Serve wrapped up in tortillas with lettuce, cheese, and sour cream.