Recipe: Perfect Cara's Slow cooker Chicken Burritos

Cara's Slow cooker Chicken Burritos. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a clean cutting board if you prefer to. I made this recipe up by taking some chicken and some basic Mexican spices and throwing them all together for burrito night. Sprinkle with whatever toppings you prefer, such as diced tomatoes, sour cream, lettuce and cheese.

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

Chopped avocado and salsa are other tasty toppings for these burritos. The chicken mixture is also delicious served over rice. If you like things spicy, leave the seeds in the jalapeño. This delicious chicken burrito filling is made with chicken thighs and refried beans, and it's super easy to prepare and cook in the slow cooker.

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!.

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. Time to make Chicken Burrito Bowls with the slow cooker. Make the chicken on a Sunday afternoon, then assemble the slow cooker chicken burrito bowls for the week. The key is to keep the cold ingredients (i.e. sour cream and salsa) on the side so you can warm up the bowls and top them.