SLOW-COOKER MEXICAN CHICKEN BURRITOS

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Slow-Cooker Mexican Chicken Burritos image

This Tex-Mex favorite is unbelievably easy to make at home, thanks to your handy slow cooker. Just 15 minutes of prep in the morning, and you can come home to better-than-takeout for dinner.

Provided by By Paula Jones

Categories     Entree

Time 3h30m

Yield 4

Number Of Ingredients 12

1 large onion, chopped (1 cup)
1 red bell pepper, chopped
1 jalapeño chile, seeded, finely chopped
3 cloves garlic, finely chopped
2 tablespoons canola or vegetable oil
1 carton (26.46 oz) chopped tomatoes or 1 can (28 oz) diced tomatoes
4 boneless skinless chicken breasts (about 1 1/4 lb)
Salt and pepper to taste
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1 cup shredded Mexican cheese blend (4 oz)
1 to 2 tablespoons coarsely chopped fresh cilantro

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix onion, bell pepper, jalapeño, garlic and oil. Cover; cook on High heat setting 5 minutes.
  • Stir in tomatoes. Place chicken on tomato mixture; sprinkle with salt and pepper.
  • Cover; cook on High heat setting 3 to 4 hours. Stir in black beans. Cover; cook 10 minutes longer or until thoroughly heated.
  • Remove chicken from slow cooker to plate; shred with 2 forks. Return chicken to slow cooker.
  • To serve, spoon chicken mixture onto center of each warmed tortilla; top with cheese and cilantro. Fold bottom third of tortilla over filling; fold sides in toward center, leaving top open. Secure with toothpicks, if necessary.

Nutrition Facts : ServingSize 1 Serving

Anna Sullano
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These burritos are a great way to use up leftover chicken. They're also a great meal to freeze and reheat later.


Tahir Jaan
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I used rotisserie chicken for this recipe and it worked out really well. It made the burritos even easier to make.


Leon Fox
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I made these burritos in the Instant Pot and they turned out great! The chicken was cooked perfectly in just 10 minutes.


Olasehinde David
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I accidentally used chili powder instead of cumin. The burritos were still good, but they had a bit of a kick to them.


John Abaidoo Kingsley
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I'm not a big fan of cilantro, so I omitted it from the recipe. The burritos were still delicious.


Seif Salem
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These burritos are so flavorful and satisfying. I will definitely be making them again and again.


Cornielia Dawson
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I love that this recipe is so versatile. You can add or remove ingredients to suit your own taste.


Jijiga Bira
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These burritos are perfect for a quick and easy weeknight meal. They're also great for meal prep.


Melanie Williams
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I made these burritos for a party and they were a huge success! Everyone loved them and they were gone in no time.


Vikram
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I'm a vegetarian, so I substituted the chicken with tofu. It worked out really well and the burritos were still delicious.


Born2K ill
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I had some leftover chicken that I needed to use up, so I decided to try this recipe. It was a great way to use up the chicken and it turned out really tasty.


Megan Crowley
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These burritos were a bit too spicy for my taste, but my husband loved them. He said they were the best burritos he's ever had!


Jc Urrutia
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I'm not a huge fan of Mexican food, but these burritos were surprisingly good! The chicken was tender and the flavors were well-balanced.


Zakir Jihad
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These burritos were so easy to make and they turned out great! The chicken was cooked perfectly and the sauce was flavorful. I will definitely be making these again.


Fahel Ahmed
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I tried this recipe last night and it was a huge hit with my family! The chicken was so tender and juicy, and the flavors were amazing. I especially loved the addition of the corn and black beans, which gave the burritos a nice Southwestern flair.