Crock Pot Mexican Chicken Burritos

It’s that time of the year – 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 hot sandwiches.

The more I venture into the whole crock pot cooking thing, the more I fall head over heals for all the wonderful aromas that come floating from my kitchen. Case in point, this awesome pot of Chicken Burrito filling. I love the wonderful bouquet of spices and seasonings floating through the house, twirling around and getting the taste buds ready for the delights that lay ahead. Breath deep.

While many of us may never be jet setters, trotting the globe, we can all be world travelers. Broaden your perspective, if only from a culinary point of view. Asia, Italy, Mexico and France are some of our favorite places to visit on our plates. We’ve even dabbled with quick culinary trips to Russia, Germany and Egypt. Push the limits – but remember, the point of life is to 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 crock pot.

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 Super Easy Refried Beans and Authentic Spicy Spanish Rice,  or Mexican Salsa 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.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen