Crock Pot Mexican Shredded Chicken Burritos

I don’t know about you, but after the 4th of July I’m pretty-well grilled out. Yet I didn’t want to heat up the kitchen when we’re talking triple-digit heat outside. Time to break out the crock pot. Sure, this pot is great for hardy winter meals like a big pot of slow-cooked stew or awesome soups. It’s also great for shredded meats for tacos, burritos and even sandwiches.

The more I venture outside my usual putters in the kitchen, the more I fall head over heals for all the wonderful aromas floating about. Case in point, this awesome pot of Chicken Burrito filling. I love all the wonderful scents floating about, twirling around and getting the taste buds ready for the delights that lay ahead.

When I think about it – we truly are world travelers – if only from a culinary point of view. Asian, Italian, Mexican and French are some of our favorite places to visit on our plates. We’ve even dabbled with Russian, German and Egyptian dishes. Push the limits – and above all have a good time!

Crock Pot Mexican Chicken Burritos
1 (10 oz.) can diced tomatoes with mild green chilies (like Rotel)
1 (15 oz.) can black beans, drained and rinsed
1 (14 oz.) can corn, drained
1/2 cup onion, diced
1/4 cup fresh cilantro, chopped
1 cup chicken broth
2 cloves garlic, peeled and minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper (to taste)
2 lbs chicken breast
salt and pepper to taste

Combine tomatoes, beans, corn, onion, cilantro, broth, garlic, garlic powder, onion powder, cumin, cayenne pepper, and salt in a crockpot.

Place chicken breasts on top of bean mixture. Cover and cook on low for 8-10 hours or on high for 4-5 hours.

About half an hour or so before serving, remove chicken and shred. Drain excess liquid from pot and reserve to moisten shredded chicken.

Return bean mixture to the crock pot. Taste and season as needed. Return chicken to slow cooker, and continue to cook, uncovered, for 30 minutes.

Burritos and Toppings
10 Small Flour Tortillas
1/2 Cup Sour Cream
1 Cup Shredded Cheese

Warm tortillas on a griddle until soft and pliable.

Spread sour cream over warm tortilla.

Place a line of shredded cheese down center of tortilla.

Using a slotted spoon, fill center of tortilla with chicken mixture. Fold one end of tortilla over filling, tuck in the ends and roll. If desired, grill lightly for a crisp outer shell.

Great with Refried Beans and Authentic Spicy Spanish Rice.

TIP: If running behind schedule, start chicken in a pot over the stove on medium heat. Cover and cook about 30-40 minutes, then transfer to a crock pot on HIGH for about 2-3 hours. This will speed up the cooking process, while still allowing that crock pot slow-cook for intense flavor.

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