Best 3 Crock Pot Shredded Chicken Burritos Recipes
**Introducing Crock-Pot Shredded Chicken Burritos: A Flavorful and Convenient Meal**
Indulge in the tantalizing flavors of Crock-Pot shredded chicken burritos, a culinary delight that seamlessly blends convenience and taste. These delectable burritos feature tender and succulent shredded chicken slow-cooked to perfection in a flavorful broth, complemented by a vibrant array of fresh ingredients. Dive into the delightful combination of seasoned rice, tangy salsa, creamy guacamole, crisp lettuce, and a sprinkle of cheese, all wrapped in a warm and soft tortilla. Prepare to embark on a culinary journey that promises a symphony of flavors and textures with every bite. Unleash your inner chef and explore the diverse collection of recipes presented in this article, ranging from the classic to the adventurous. Discover the secrets to creating mouthwatering burritos that will satisfy your cravings and leave you longing for more.
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
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
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.
Tips:
- Choose the right chicken: Boneless, skinless chicken breasts or thighs are both good choices for this recipe.
- Use a slow cooker liner: This will make cleanup a breeze. Just lift the liner out of the slow cooker when you're done and discard it.
- Don't overcook the chicken: Chicken only needs to cook until it reaches an internal temperature of 165 degrees Fahrenheit. Overcooking will make it dry and tough.
- Shred the chicken: Once the chicken is cooked, use two forks to shred it into small pieces.
- Use your favorite toppings: The possibilities are endless! Some popular choices include cheese, salsa, sour cream, guacamole, and Pico de Gallo.
Conclusion:
Crock-Pot Shredded Chicken Burritos are an easy and delicious meal that the whole family will love. They're perfect for a weeknight dinner, a potluck, or a party. Plus, they're freezer-friendly, so you can make a big batch and save some for later. So next time you're looking for a quick and easy meal, give Crock-Pot Shredded Chicken Burritos a try!
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