Semi-Slow Cooker Crispy Mexican Chicken Burritos

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I think that I’ve told you this before, but I adore Mexican food.  My favorite restaurant in the world is a Mexican place and I’ve gone there for pretty much every birthday for the last zillion years.  I love making Mexican food at home too, but it never really feels like it captures the essence of that deliciousness.  But I have to tell you, this one is right up there with real restaurant Mexican food.  It’s so darn good.

This recipe has been hanging out on my Pinterest for like, forever.  I look at the recipe, drool, put it on my menu and then somehow don’t end up doing it.  This has happened about three times.  But I finally got around to it.  And of course, figured out a way to make part of it in the slow cooker.  Because it makes life easier.  And because any Mexican recipe is better with slow cooked pulled chicken if you ask me.

Prepare to drool people.  Because this was a great one.  And honestly, you could take the final chicken and rice mixture and put it into pretty much any Mexican entree to enjoy.  It would be great in a quesadilla or taquito, on a salad, or just to eat by itself!  I don’t often make recipes more than once {not because I don’t love them, but because I’m always in the mood to explore new things!} but this one is going in the pile to make over and over and over again.

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5.0 from 3 reviews
Semi-Slow Cooker Crispy Mexican Chicken Burritos
Author: 
Recipe type: Burrito
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 boneless skinless chicken breasts (can be frozen)
  • 1 jar salsa
  • 1 cup onion, chopped
  • 1 t + 1 t lime juice
  • 1 t chili powder
  • 1½ t cumin
  • 1 t garlic powder
  • 2 cups shredded Mexican blend cheese, plus more to garnish
  • 1 red bell pepper, diced
  • 2 cups cooked white rice
  • 2 T cilantro, chopped, plus more to garnish
  • Salt and pepper to taste
  • 8 burrito-sized flour tortillas
  • Green onions to garnish, if desired
Instructions
  1. Place chicken breasts, salsa, onion, lime juice, chili powder, cumin, and garlic powder in the slow cooker.
  2. Turn the slow cooker to low and cook for 8 - 10 hours.
  3. Come back and shred chicken with two forks.
  4. Preheat the oven to 400 degrees.
  5. Stir in cheese and bell pepper and continue to cook on low.
  6. Cook white rice. Stir in cilantro, lime juice, and salt and pepper to taste.
  7. Stir rice into chicken mixture. Cook for an additional 10 - 15 minutes.
  8. Spray a pyrex baking dish with nonstick cooking spray.
  9. Scoop about ½ - ¾ cup of the mixture into each tortilla and roll. Place seam side down in the dish.
  10. Sprinkle with cheese.
  11. Bake burritos for approximately 20 minutes, until beginning to brown.
  12. Serve hot and garnish with cheese, cilantro and green onions as desired.

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Comments

  1. Yummy! I just saw these Chicken Burritos over at Simply Designing’s link party and thought I’d come over and check them out 🙂

    I’d love for you to link up a few recipes at my weekend link party too! http://thebestblogrecipes.blogspot.com/

    Hope to see you there!

  2. Good Morning Rachel,
    WoW, this looks like a fabulous Chicken Burrito and its a bonus cooked in the Slow Cooker, we are going to love it! Hope you have a fantastic week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. This is a perfect dish for my family! Thanks for sharing. Featuring this on Tickled Pink later!

  4. These Chicken Burritos look so yummy! I can’t wait to try them 🙂

    Thanks for sharing your link at my link party last weekend!

    Hope to see you again this weekend at The Weekend re-Treat!