It’s the third week of Samantha Barclay’s Ghost Tour party, and tonight she’s serving Shredded Chicken Burritos with a cheesy jalapeño sauce! It’s so easy and most of the work is done in the slow cooker!


Samantha ~ “Now that we’ve stuffed ourselves on appetizers, and it’s starting to get dark, it’s time to serve the main course. Since I had to work all day, I went for one of my easiest recipes: Slow Cooker Shredded Chicken Burritos. After letting the chicken cook for hours, I just rolled it into a flour tortilla, added some shredded cheese, baked it in the oven, and made a yummy cheesy-chili sauce.

From the empty trays, it appears everyone is loving the meal. The men of Iron Rack’s gym, including my boyfriend Pete, are even scrounging for third helpings. (I probably should’ve made more!)

As the sky darkens, and the tiny lights in the courtyard trees come on, I start getting everyone ready for the tour–with a ghost story! This one is one of my favorites, about one of the most famous houses in the Savannah.

Over a century ago, one of the original owners of this house threw herself out of a second-story balcony after learning about her husband’s affair. The mistress then hanged herself in the house two weeks later. Both women have been seen wandering the halls at night while weeping. The house also sits on a field where a brutal Revolutionary War battle had been fought in 1779 and hundreds of men died horrible, violent deaths. This event has led to people seeing specters of wounded soldiers and hearing heart-wrenching cries of pain.

Regardless of why, I know that every time I leave that house during the daytime I feel nauseous and lightheaded and my cell phone doesn’t work. When I visit at night, I see shadows of 18th century-dressed men in the corners and hear unexplained crying on the second floor.

As I tell these stories, one of the men’s faces pales. It’s Calum Prioleau, the richest men in Savannah and also a good friend of Pete’s and the other men at Iron Rack’s gym. I’m sure Calum is upset because all of these creepy stories I’m telling happened in his house. For some reason he’s been unaffected, but I know for a fact that my boyfriend Pete, my best friend Juliet and her husband Rafe, and Nate’s wife Sarah have all had strange encounters in that house. And to make things more interesting, Calum hosts a weekly movie night for all of the men–all ex-Green Berets who are now afraid of ghosts!! LOL

As I talk, and everyone start’s looking over their shoulder, I ask Juliet to go grab the dessert. Once we finish here, we’re off on our Ghost Tour. And I can’t wait to take Kells Torridan’s men–the ex Green Berets of the 7th Special Forces Group–to every haunted house in this city. I just wish you could join us!”


Slow Cooker Shredded Chicken Burritos

Course Main Course
Keyword Chicken
Prep Time 15 minutes
Cook Time 8 hours 30 minutes

Ingredients

Mexican Chicken

  • 2 pounds chicken breasts
  • 1 Tablespoon olive oil
  • 1/2 cup mild salsa
  • 4 Tablespoons brown sugar
  • 1 4-oz. can mild diced green chilies
  • 1 14.5-oz. can fire roasted diced tomatoes drained (or regular)
  • 1 Tablespoon chili powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground chipotle chili pepper

Burritos

  • 6 tortilla
  • 1 cup shredded cheddar cheese
  • spray olive oil

Cheese Sauce

  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 3 Tablespoons flour
  • 2 cups chicken broth warmed
  • 1/2 teaspoon cumin
  • 1/4-1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup sour cream
  • 1/2 4-oz. can mild chopped green chilies or more to taste
  • 1/2 cup shredded sharp cheddar cheese

Toppings

  • Tomatoes chopped
  • guacamole
  • cilantro chopped
  • salsa
  • tortilla chips

Instructions

Mexican Chicken

  1. Rub the olive oil all over the chicken breasts and place in crock pot. Add all of the remaining ingredients on top of the chicken and stir it all up. Cook on low for 6-7 hours, until the chicken is tender and shreddable.

    Shred the chicken and let it cook for another 15 minutes to absorb the juices. Strain the meat and set aside.

Burritos

  1. Preheat the oven to 400℉ and line a baking sheet with tin foil.

  2. Place a 1/2 cup of chicken on each tortilla. Top with cheese and roll up. Place the burritos on the baking sheet and spray with love oil. Bake for 15-18 minutes or until they begin to brown. Broil for a minute and flip over and broil for one more minutes.

Cheese Sauce

  1. While burritos are baking, melt the butter and olive oil in a saucepan over medium heat. Whisk in the flour and stir constantly for 4 minutes. Reduce heat to low and whisk in the chicken broth. Stir in the spices and simmer for 3 minutes. Remove from heat and stir in the green chiles, cheddar cheese, and sour cream. Stir until all melted.

    Serve the sauce over the burritos once they come out of the oven. Add any of the sides you prefer.


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