Recipe: Perfect Cara's Slow cooker Chicken Burritos

Cara's Slow cooker Chicken Burritos. Stir once or twice toward the end of cooking to make sure the rice is cooking evenly. Beyond burrito bowls: Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos or. These slow cooker chicken burrito bowls are healthy, easy, clean, and include a delicious cauliflower rice.

This is a tasty burrito filling with lots of flavor from the seasonings and jalapeno peppers. Use chicken thighs for the very best flavor and texture. 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. 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

1. Prepare 3 of chicken breasts.
2. Prepare 10 of large, burrito sized flour tortillas.
3. You need 1 of can of black beans, drained.
4. It's 1 of can of corn, drained.
5. It's 1 of can of rotel, Undrained.
6. You need 1 of chicken bullion with 2 cups of water OR 2 cups chicken broth.
7. It's 1/2 of packet of taco seasoning.
8. Prepare 3/4 cup of chopped onion.
9. Prepare 1 of juice of 1 lime.
10. It's 1 of cilantro (optional).
11. You need 5 of garlic cloves.
12. Prepare 1 tbsp of fajita seasoning.
13. Prepare 2 of cups shredded cheese (optional).

One pot meals are a must if you are tired of cooking, or are short on time. Below is the chicken, salsa, beans, onion, bell pepper and seasonings. DO NOT add the rice at this point. Remove lid and turn off heat.

Cara's Slow cooker Chicken Burritos step by step

1. 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.
2. Remove chicken & shred. Pour all broth into large bowl & reserve. Mash garlic in the bottom of crockpot & leave for now.
3. 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!.
4. 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..
5. 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..
6. 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..
7. These can be served with salsa, sour cream, guacamole or enjoyed the way they are!! I hope you enjoy!.

Shred chicken and measure equally into tortillas. Heat pan over medium heat with canola oil. In a slow cooker, combine the chicken, enchilada sauce, beans, garlic, onion and spices. Using forks, lightly shred the chicken right in the slow cooker. Let it sit for a few minutes so the chicken can absorb all the heavenly heaven-ness around it.