Go Back
Print

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.