Cara's Slow cooker Chicken Burritos. Stir once or twice toward the end of cooking to make sure the rice is cooking evenly. Chopped avocado and salsa are other tasty toppings for these burritos. The chicken mixture is also delicious served over rice.
You can have Cara's Slow cooker Chicken Burritos using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Cara's Slow cooker Chicken Burritos
- Prepare 3 of chicken breasts.
- You need 10 of large, burrito sized flour tortillas.
- You need 1 of can of black beans, drained.
- Prepare 1 of can of corn, drained.
- Prepare 1 of can of rotel, Undrained.
- It’s 1 of chicken bullion with 2 cups of water OR 2 cups chicken broth.
- It’s 1/2 of packet of taco seasoning.
- Prepare 3/4 cup of chopped onion.
- You need 1 of juice of 1 lime.
- It’s 1 of cilantro (optional).
- Prepare 5 of garlic cloves.
- Prepare 1 tbsp of fajita seasoning.
- You need 2 of cups shredded cheese (optional).
The chicken cooks until its fork tender, then shredded and added back to the seasoned juices to Like these Smothered Baked Mexican Chicken Burritos aka "Skinny Chimichangas" with Cheesy Green Chili Sour Cream Sauce… Slow Cooker BBQ Chicken. I made this recipe up by taking some chicken and some basic Mexican spices and throwing them all together for burrito night. Sprinkle with whatever toppings you prefer, such as diced tomatoes, sour cream, lettuce and cheese. Below is the chicken, salsa, beans, onion, bell pepper and seasonings.
Cara's Slow cooker Chicken Burritos step by step
In a slow cooker, add water, bullion cube, taco seasoning & garlic all mixed together. Top with chicken. Low 6-7hrs, high 3-4. Mine were semi frozen so I cooked them on high 5 hrs.
Remove chicken & shred. Pour all broth into large bowl & reserve. Mash garlic in the bottom of crockpot & leave for now.
Add chicken, beans, corn, rotel, onions, squeezed lime, fajita seasoning, cilantro plus enough broth to fill half way. Just enough to keep it moist, but not too much to make a soup!.
Now this needs to cook another hour or so in the slow cooker. I did mine for 2. I wanted all the flavors to be enhanced & come together! This will also give you a chance to check if more seasonings need to be added. Also, the reserved broth is handy if more needs to be added..
With a slotted spoon, scoop the mixture onto the tortilla, making sure the least amount of juice gets in the tortilla. Sprinkle cheese on top. You want to leave 3/4 to 1 inch on each end for accurate folding..
Once folded, add to a med high griddle or non-stick pan. I add a tiny butter to get a crispy outer edge. Flip burritos until golden on both sides..
These can be served with salsa, sour cream, guacamole or enjoyed the way they are!! I hope you enjoy!.
DO NOT add the rice at this point. You will find in my blog I do not recommend standard rice in the slow cooker. Standard rice likes a lot of heat, hotter than what the slow cooker can produce, and will turn out gummy in the slow. Let your crockpot do the work for this Slow Cooker Chicken Burrito Bowl. A healthful weeknight meal with big flavor!
