Burritos Crock Pot Recipes

SLOW COOKER BLACK BEAN BURRITOS

Steps:

• In your slow cooker add the tomatoes, salsa, beans, rice, corn, seasonings, chipotle in adobo sauce and broth. Stir and cover.
• Cook on low 6-8 hours or on high 3-4 hours. The rice will be tender and most of the liquid will be absorbed.
• Lay out your tortillas and place about 1/3 to 1/2 cup on each tortilla. 1/2 Cup is for a very large burrito.
• Spread down through the center.
• On these burritos, I folded each end just about 1 1/2" over the point edge of the beans. Then I rolled up the tortilla along the long edge. If you have a certain technique that you want to use on these - go right ahead.

SLOW-COOKER BREAKFAST BURRITOS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain., In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, seasoned salt and pepper until blended; pour over top., Cook, covered, on low 3-3/4 to 4-1/4 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes. Serve in tortillas with toppings of your choice.

SLOW COOKER SMOTHERED BURRITOS

Steps:

• Place 5 burritos in the bottom of your slow cooker. Pour one can of enchilada sauce over the top. Add 5 more burritos to the top. Pour second can of sauce over the top. Cover and cook on LOW for 4 hours. minutes before serving, top with cheese. Cover and cook until cheese is melted and bubbly. Garnish with fresh cilantro.

CROCK POT SMOTHERED BEEF BURRITOS

Steps:

• Cut the Chuck Roast into 1 to 2 inch cubes, trimming off as much fat as you can. Place the beef into a crock pot and add the enchilada sauce, onion, green chiles, garlic, and bouillon cubes. Give it a good stir, cover and cook on low 7-8 hours. (or high for 3-4 hours). Check the beef and add salt and pepper to taste.
• Shred the beef slightly with two forks, leaving it in the sauce for now.

CROCK POT SMOTHERED BURRITOS

Steps:

• Add the beef, enchilada sauce, green chiles, onion, taco seasoning, salt and pepper to the crock pot.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Warm the refried beans in the microwave.
• Place a spoonful amount of refried beans on each tortilla.
• Then top with the beef from the crock pot and sprinkle with the cheddar cheese.
• Roll the burritos tightly.
• Empty all the remaining sauce from the crock pot and place the burritos in the crock pot.
• Drizzle the sauce over the top of the burritos and cover with all the remaining shredded cheese.
• Cook on high for 20 minutes to warm the burritos and melt the cheese.

SLOW COOKER VEGETARIAN BURRITOS

Steps:

• In a 2.5-4 quart slow cooker, add beans, corn, water, rice (rinse well first!), salsa, chili powder and salt. Stir to combine.
• Cook on low for 2 hours or just until rice is tender (this may take longer depending on how hot your slow cooker cooks).
• Serve in flour tortillas with additional toppings as desired.

CROCK POT CHICKEN BURRITOS

Steps:

• Cut the chicken breasts into cubes and put them in the crock pot.
• Sprinkle with taco seasoning.
• Add salsa and stir to coat.
• Top with corn, black beans, rice and chicken broth, gently stir these 4 top ingredients, leaving the chicken on the bottom.
• Cook on low for 3 1/2 hours, stirring the top layer after 2 hours.
• After 3 1/2 hours, stir everything together and check to see if the chicken is fully cooked. Continue cooking for an additional 30 minutes, if necessary.
• If there is too much liquid, leave the lid off for the final 20-30 minutes.
• Note: Adding the rice to the crock pot makes it soft and a little mushy. If you are super picky about your rice, leave the rice and broth out of the crock pot and cook your rice separately.

SLOW COOKER STEAK BURRITOS

Steps:

• Toss the beef cubes with salt, pepper, and onion powder.
• On the stove, heat a skillet over medium-high heat.
• Once hot, add the oil to the pan.
• Add the beef and brown on all sides; the meat won't be cooked through.
• Pour in the salsa into the pan with the beef and scape up any meaty bits off the bottom of the pan.
• Transfer it all to the slow cooker.
• Put the lid on, and set to HIGH for 3 hours. Do not open the lid during cooking time.
• Serve on tortillas with cheese and sour cream. Enjoy!

CROCK POT CHICKEN BURRITOS RECIPE

Steps:

• Place the boneless skinless chicken into the bottom of a 6 quart crock pot.
• Add the canned pintos beans, salsa, and canned chiles to the crock pot.
• Sprinkle the chicken taco seasoning over the ingredients in the crock pot.
• Use a spoon ot tongs to toss the chicken with the other ingredients in the crock pot.
• Place the lid on the crock pot and cook on low for 4 to 5 hours or high for 2.5 hours or until the chicken is cooked to an internal temperture of 165 F.
• When the chicken is completly cooked remove 1 cup of the liquid from the crock pot and save. Use two forks to shred the chicken and mix to combine with the other ingredients.
• Divide the burrito filling between 8 warm flour tortillas, sprinkle about 2 tablespoons of shredded cheese over the burrito filling and roll the tortillas up.
• Serve with your favorite burrito toppings, like sliced avocado, sour cream, hot sauce and more salsa.

CROCK POT CHICKEN BURRITOS RECIPE

Steps:

• Place chicken, tomatoes, chiles, green peppers, onion, garlic, and taco seasoning packet into a slow cooker and cook on low for about 5-6 hours. Shred chicken with two forks and stir. Drain off excess liquid.
• Preheat oven to 400 degrees and spray an 11 x 13 inch baking dish with nonfat cooking spray.
• To make burritos, spoon about 3/4 cup burrito mixture down the center of each tortilla. Top with 1 tbsp shredded cheese. Fold up burrito and place in baking dish. Repeat with remaining tortillas.
• Pour enchilada sauce over burritos and top with the remaining 1/2 cup shredded cheese.
• Place in oven and cook until cheese melts and begins to bubble, about 10-12 minutes.

SLOW COOKER HEALTHIER TURKEY BURRITOS

Steps:

• Place raw ground turkey in bottom of slow cooker
• Sprinkle with taco seasoning and use a spoon or spatula to break it up into small chunks
• Layer with beans, corn and then crushed tomatoes
• Add chicken broth and cover and cook on high for 3-4 hours or low for 6-8
• Stir contents and make sure turkey is crumbled and evenly distributed
• Add rice into slow cooker and stir to combine well
• Cover and cook on high for 10 minutes
• Stir and check rice for doneness
• Add 1/2 cup more water, stir and recover if rice is not done and let cook an additional 10 minutes
• In the meantime toss together the tomatoes, remaining corn, avocado, cilantro, lime juice, and salt and pepper, set aside
• Fill each tortilla with about 1 cup of the turkey burrito filling
• Fold and roll and place on baking sheet
• Top each with about 1/4 cup cheese
• Place under broiler on high for 3-5 minutes until cheese is bubbly and melted (watch closely)
• Top with the avocado tomato salsa and sour cream as desired

SLOW-COOKED PORK BURRITOS

Steps:

• Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, mix broth, taco seasoning, parsley, garlic, pepper and salt; pour over roast. Cook, covered, on low 8-10 hours or until meat is very tender., Remove pork from slow cooker; cool slightly. Shred meat with two forks. Skim fat from cooking juices. Return cooking juices and pork to slow cooker. Stir in beans and chilies; heat through., Spoon 1/2 cup pork mixture across center of each tortilla; add toppings as desired. Fold bottom and sides of tortilla over filling and roll up., To freeze burritos: Roll up burritos without toppings. Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use frozen burritos, remove foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings as desired.

CROCKPOT LAYERED BEAN BURRITOS

Steps:

• Spray sides of Crockpot with cooking spray or use a Crockpot liner.
• Mix together chili powder, garlic powder, onion, pinto beans, tomato sauce and diced tomatoes in a medium sized bowl.
• Place 3/4 cup tomato mixture in bottom of Crockpot. Spread refried beans onto a tortilla.
• Place tortilla in Crockpot. Sprinkle with 1/3 cup shredded cheese. Spread 3/4 cup tomato mixture on top. Continue the process, alternating tortillas, cheese and tomato mixture until you end with cheese on the top.
• Cook on low for 3 1/2 hours.

SLOW COOKER BEEF BURRITOS

Steps:

• In a large pan brown beef cubes with oil. Place in crockpot with onion, poblano pepper, jalapeno, and garlic and cover with enchilada sauce. Cook on high 4 hours or low 7-8 hours.
• Once beef is fork tender, remove from slow cooker with a fork and shred.
• Preheat oven to 400°F and remove all onions and peppers from sauce and add about ½ cup to the beef, just until moistened. Meanwhile, heat refried beans on the stovetop or in the microwave.
• Lay tortillas out on the counter and evenly divide hot refried beans and beef mixture in the center of each. Wrap tortillas (if you don't know how, most packages of tortillas will have directions on wrapping).
• Place the wrapped tortillas seam side down in a 9x13 pan. Top with sauce from slow cooker and cheese. Bake 10-15 minutes or until hot and cheese is melted.
• Serve with desired toppings.

CROCK-POT CREAMY SOUTHWEST BEEF BURRITOS RECIPE

Steps:

• Place beef and diced onion in the bottom of a 6 quart or larger oval slow cooker OR a 3.5 quart casserole slow cooker.
• Cover and cook on LOW for 4 hours, stirring the meat mixture quickly after 2 hours of cooking time. Once done cooking use a slott
• Drain off excess cooking liquid from meat mixture and add to a mixing bowl. To the mixing bowl add the refried beans, 1 cup of the shredded cheese and taco seasoning and stir well to combine.
• In a separate bowl combine together the cream of mushroom soup, sour cream and salsa until well combined, set aside.
• Wash and dry the stoneware insert to your slow cooker and place it back into the heating element base (make sure it is dry!).
• Spoon one-third of the soup and salsa mixture into the bottom of the slow cooker.
• Divide the beef and bean mixture evenly between the 12 small flour tortillas and roll each tortilla cup into a burrito.
• Place 6 rolled burritos, seam side down on top of the soup mixture in the slow cooker. Spoon another one-third of the soup mixture on top of the burritos and sprinkle the top with 1 cup of shredded cheese.
• Add a second layer of burritos on top of the first, seam side down and spoon the final one-third of the soup mixture on top and sprinkle with the remaining 1 cup of shredded cheese.
• Cover slow cooker and cook on LOW for 2 to 3 hours.

CROCK POT CARNE ASADA FOR BURRITOS

Steps:

• In a large skillet, heat oil over medium high heat. Sear roast on all sides until well browned, about 2 to 3 minutes each side.
• Add onion, jalapeno, chili powder, and cumin to crock pot. Juice lime halves into crock pot and mix ingredients together. Place seared roast into crock pot, fat side down, and rub into spices. Flip roast over (fat side up) and rub bottom in spices.
• Cover crock pot and cook on LOW for 6 hours. Flipping the roast once, about half way through.
• Remove roast form crock pot to a 9? x 13? pan. Strain liquid in crock pot; discard solids. Using two forks, shred roast into bite sized-ish pieces.
• Pour about ? of the reserved liquid over the shredded beef; mix to combine. Add more liquid as desired for moistness and extra flavor.
• Wrap beef with cheese, sour cream, and sriracha (if desired) in a large flour tortilla. Feel free to add your own favorite ingredients too!

5-MINUTE CROCK POT BURRITOS

Steps:

• Rub Southwest seasoning on both sides of pork and place in slow cooker.
• Pour 2 cups salsa over pork, cover and cook on low for 6 to 8 hours.
• Using two forks, shred pork.
• Meanwhile, wrap tortillas in aluminum foil and heat in a 350-degree oven for 20 minutes or until heated through.
• Spoon pork mixture onto center of each tortilla and top with additional salsa, cheese and cilantro.
• Broil 1 minute or until cheese is bubbly.
• Roll up like a burrito to eat.
• Serve with black beans and Spanish rice.

BURRITOS FOR THE CROCK POT

Steps:

• Place first 6 ingredients in the crock pot.
• Cook on low for about 8 hours.
• Remove the roast from the crock pot & shred using 2 forks.
• Put the shredded roast in a serving bowl and add enough of the remaining crock pot sauce to moisten.
• Serve burrito-style with flour tortillas, guacamole, cheese, sour cream, and salsa.

SLOW COOKER SHREDDED BEEF BURRITOS

Steps:

• Put beef ( I cut up the beef into four sections), seasonings, chiles, and tomatoes into a crockpot and cook on low for 7-8 hours, or until meat is very tender.
• (Can also cook on high for maybe 3-4 hours.) I've also cooked it in a dutch oven for about 4 hours at 325 degrees. More meat, more time.
• A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender. If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.
• When beef is done (very tender and flakes off when stirred), taste and add salt, if desired.
• Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course) and put your oven on broil.
• On an oven-proof plate, or cookie sheet even lay out a tortilla.
• Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully, you know how to roll these).
• Pour some of the remaining sauce from the crockpot over the burrito to cover it.
• Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.
• Serve.
• Add whatever you like on top of your burrito.
• Salsa, guacamole, sour cream, hot sauce, cilantro~go for it!
• Makes 5-7 burritos, depending on how full you make them.

RECIPE: CHEESY CHICKEN SOUR CREAM BURRITOS

Steps:

• Spray 4-quart slow cooker with cooking spray. Place chicken in slow cooker; sprinkle with 2 1/2 teaspoons salt and 1/4 teaspoon pepper. Pour cooking sauce and chiles over chicken; stir.
• Cover; cook on Low heat setting 6 hours or until chicken is tender. Remove chicken from slow cooker; set aside and keep warm.
• Stir 3 cups of the cheese into sauce in slow cooker until melted; using whisk, stir in sour cream. Replace cover.
• Use 2 forks to pull chicken into shreds. Place chicken in large bowl. Pour 2 1/2 to 3 cups of the sauce over chicken; toss gently to coat.
• Place about 1/2 cup of the chicken mixture on center of each tortilla. Top each with 1 tablespoon of the remaining cheese. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping, Fold remaining end down.(or you can simply roll them). Top each burrito with 1 to 2 tablespoons of the remaining sauce, if desired. Top with lettuce, sour cream and salsa.