Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cara's slow cooker chicken burritos. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Cara's Slow cooker Chicken Burritos is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Cara's Slow cooker Chicken Burritos is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have cara's slow cooker chicken burritos using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cara's Slow cooker Chicken Burritos:
- Prepare 3 chicken breasts
- Make ready 10 large, burrito sized flour tortillas
- Prepare 1 can of black beans, drained
- Get 1 can of corn, drained
- Take 1 can of rotel, Undrained
- Take 1 chicken bullion with 2 cups of water OR 2 cups chicken broth
- Get 1/2 packet of taco seasoning
- Prepare 3/4 cup chopped onion
- Get 1 juice of 1 lime
- Prepare 1 cilantro (optional)
- Get 5 garlic cloves
- Make ready 1 tbsp fajita seasoning
- Take 2 cups shredded cheese (optional)
Use chicken thighs for the very best flavor and texture. These slow cooker chicken burrito bowls are healthy, easy, clean, and include a delicious cauliflower rice. Below is the chicken, salsa, beans, onion, bell pepper and seasonings. DO NOT add the rice at this point.
Steps to make Cara's Slow cooker Chicken Burritos:
- 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!
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. My former college roommate Becky shared this recipe for Slow Cooker Chicken Burrito Filling with me a few months ago and I've made it at least four times since then In a house where we don't repeat recipes very often, this Slow Cooker Chicken Burrito Filling is one I find myself making all the time! 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. Slow-cooker chicken & veggie burritos. * Recipe slightly adapted from The Kitchn.
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