Crock Pot Chicken Bean Burritos Recipes

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.

MEXICAN CHICKEN BURRITOS (CROCK POT)

Steps:

• Add broth, salsa and flour in crock pot, mixing well.
• Add onion and garlic, stir together.
• Place whole chicken in crock pot.
• Cook on low for 6 hours.
• Remove chicken and shred meat with 2 forks, discard all bones and other unwanted parts.
• Then run juice thru a blender to make a smooth liquid.
• Return liquid to crock pot.
• Add sour cream to juice in crock pot stirring well.
• Add chicken pieces and let heat on low until ready to serve.
• Heat beans and tortillas serve with cheese to make burritos.
• Enjoy.

CHICKEN-BEAN BURRITOS (CROCK POT)

Steps:

• Place chicken and beans in crock pot. Pour salsa over chicken and beans.
• Cover and cook on low-heat for 5 to 6 hours or on high for 2 to 3 hours.
• Transfer chicken to cutting board. Using two forks, shred the chicken. Use a potato masher to mash beans in crock pot. Return chicken to cooker, stir in cheese to combine.
• Divide chicken among tortillas, top with lettuce, tomato, sour cream, etc.

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.

CROCK POT BLACK BEAN BURRITOS

Steps:

• In a nonstick skillet sprayed with cooking spray over medium heat, saute the onion, bell pepper and carrot about 5 minutes, until softened.
• Transfer the bell pepper, onions and carrot to the cooker, and add the garlic, corn, black beans, and jalapeno.
• Stir in the stock, tamari, and cilantro.
• Cook on Low for 4-5 hours.
• Add salt and pepper to taste.

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.

OAMC CROCK POT CHICKEN, BEAN & CHEESE BURRITOS

Steps:

• Crockpot Directions.
• Place all ingredients except tortillas and cheese in the crock pot and cook on low 6-8 hours. Take chicken out and shred or chop finely. Return the chicken to the crock pot and mix thoroughly.
• Stove Top Directions.
• Cook chicken, shred or chop finely. Add remaining ingredients except tortillas and cheese. Bring to a boil and simmer for 25-30 minutes.
• To Prepare Burritos.
• Warm tortillas in microwave to make them easier to roll. Place cheese on tortilla, add chicken mixture. Roll folding the ends in and place seam side down in a baking dish that has been sprayed with non-stick spray. Bake at 350 degrees for 15 minutes. If you like a crispier burrito, bake 5 more minutes.
• NOTE: I was able to get 50 burritos using the taco size tortillas. I prefer using the taco size because these are a great "grab" snack for my family.
• Freezer Directions.
• After the burritos have completely cooled, I placed them in freezer bags, removed the air and sealed. I can fit 4 burritos in a quart size bag and 8 in a gallon size. Bake for 20-30 minutes in toaster oven at 350 degrees.
• If you don't wish to roll your burritos before freezing, place the chicken mixture in either quart or gallon size freezer bags, remove air and freeze. Attach a quart size bag with desired amount of cheese and freeze.

SLOW COOKER ONE POT CHICKEN BURRITO FILLING

Steps:

• Add the onion, bell pepper, pinto beans, cilantro, salt, pepper, cumin, chili powder, and salsa to the slow cooker; mix well.
• Add the chicken breasts.
• DO NOT ADD THE RICE YET.
• Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
• When the cooking time is done, shred the chicken with 2 forks. A
• Stir in the minute rice.
• Replace the lid and cook on HIGH for 20 minutes more. (see notes)
• Serve on tortillas with desired toppings.

CROCK POT CHICKEN & BEAN BURRITOS

Steps:

• In a crock pot add all ingredients EXCEPT vinegar, refried beans, tortillas, taco sauce, and cheddar.
• Cook on low 6-8 hours.
• Add vinegar and shred chicken with forks (I find a potato masher works well too).
• In two 9x13 baking dishes spread half of the taco sauce and spread evenly.
• Assemble burritos by smearing a tortilla down the middle with refried beans. Add approximately 1/2 cup of the chicken mixture, roll up and place seam-down in baking dish. Repeat until baking dish is full (usually 5 burritos in each dish for me).
• Pour remaining taco sauce over burritos, sprinkle with cheddar cheese.
• Bake at 350 for 10 minutes, or until cheese melts.
• I love making a double batch of this and save the "guts" in a ziploc in the freezer for another day.

CROCK POT CHICKEN BURRITOS

Steps:

• Put frozen chicken in the crock pot. Put Cream cheese on top of the chicken. Dump in the Black Beans (make sure they are drained & rinsed!!!) Dump in the drained corn. Dump in the Rotel. Cover & cook in your Crock Pot on low for 6-8 hours. Every 2 hours, I stir the ingredients. You can shred the chicken when it is done, or just leave it as tenderloins. I turn the crock pot off & let it sit for about 30-45 minutes. It is a little soupy, but letting it sit causes it to not be as soupy. I serve this over rice. The rice soaks up some of the soupy-ness.