Crockpot Chicken Burritos
Pull out your crockpot ladies and gentlemen and make this delicious crockpot chicken burritos for dinner tonight!
We love crockpot recipes and this one is one of our favorites. It turns out super-delicious chicken burritos in no time.
When you get home from work or school, your chicken has cooked in a yummy sauce all day and now it just takes a few minutes of prep work and you have a scrumptious dinner on the table.
Serve with our healthy refried beans and a serving of Mexican rice.
It doesn't get any easier than using your crockpot for burritos!
- 1-1/2 lbs. boneless chicken breasts
- 1 tablespoon olive oil
- 2 (6 oz.) cans of tomato paste
- 2-3/4 cups chicken broth
- 2 cloves garlic, chopped
- 2 tablespoons chili powder
- 1/2 tablespoon paprika
- 1/2 tablespoon cummin
- 1/2 tablespoon oregano
- 1/2 teaspoon dried mustard
- 1/2 teaspoon salt
- 1 package 8" tortillas
- 2 cups 2 cups shredded Monterey Jack cheese
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Place all sauce ingredients into a crockpot; stir well to combine.
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Place chicken breasts on top making sure they are covered with sauce. Cook on low for 7-8 hours.
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Remove chicken to a bowl and shred with two forks. Add 1 cup of sauce from the crockpot to shredded chicken and stir through.
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Preheat oven to 350 degrees.
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Microwave tortillas on high for 30 seconds.
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Coat the bottom of a 13" x 9" baking pan with a ladle of sauce.
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Spoon 1/3 cup chicken mixture in each tortilla and sprinkle with cheese. Fold over filling and place in dish with seam side down.
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Top with remaining sauce and cheese. Bake uncovered for about 20 minutes.
Serve your delicious crockpot chicken burritos with a side of Easy Mexican Rice and Homemade Refried Beans.
Delicious Mexican Rice in only 20 minutes
- 1 small onion, diced fine
- 2 Tbsp. butter
- 1 cup enriched white rice (uncooked)
- 2 cups chicken broth
- 1 10 oz. can RoTel mild diced tomatoes & green chilies
- 1/2 tsp. oregano
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
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Saute onions in butter over medium-low heat until tender.
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Add rice and saute for an additional 1-2 minutes.
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Add chicken broth, tomatoes, oregano, garlic powder, and salt; stir to combine.
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Bring to a boil, cover and reduce heat.
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Simmer rice for 18-20 minutes or until all liquid is absorbed.
