Crockpot Mexican Chicken For Tacos Or Burritos Recipes

SLOW-COOKER MEXICAN CHICKEN BURRITOS

Slow-Cooker Mexican Chicken Burritos image

This Tex-Mex favorite is unbelievably easy to make at home, thanks to your handy slow cooker. Just 15 minutes of prep in the morning, and you can come home to better-than-takeout for dinner.

Provided by By Paula Jones

Categories Entree

Time 3h30m

Yield 4

Number Of Ingredients 12

Ingredients

1 large onion, chopped (1 cup)
1 red bell pepper, chopped
1 jalapeño chile, seeded, finely chopped
3 cloves garlic, finely chopped
2 tablespoons canola or vegetable oil
1 carton (26.46 oz) chopped tomatoes or 1 can (28 oz) diced tomatoes
4 boneless skinless chicken breasts (about 1 1/4 lb)
Salt and pepper to taste
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1 cup shredded Mexican cheese blend (4 oz)
1 to 2 tablespoons coarsely chopped fresh cilantro

Steps:

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix onion, bell pepper, jalapeño, garlic and oil. Cover; cook on High heat setting 5 minutes.
Stir in tomatoes. Place chicken on tomato mixture; sprinkle with salt and pepper.
Cover; cook on High heat setting 3 to 4 hours. Stir in black beans. Cover; cook 10 minutes longer or until thoroughly heated.
Remove chicken from slow cooker to plate; shred with 2 forks. Return chicken to slow cooker.
To serve, spoon chicken mixture onto center of each warmed tortilla; top with cheese and cilantro. Fold bottom third of tortilla over filling; fold sides in toward center, leaving top open. Secure with toothpicks, if necessary.

Nutrition Facts : ServingSize 1 Serving

CROCKPOT MEXICAN CHICKEN

Crockpot Mexican Chicken image

An easy, healthy recipe to make the best crockpot Mexican chicken. See the blog post for 10 ways to use it to make fast, wholesome meals any night of the week!

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 4h30m

Number Of Ingredients 14

Ingredients

2 pounds boneless skinless chicken breasts (about 4 small/medium or 3 medium/large)
1 1/2 teaspoons kosher salt (divided)
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 can fire-roasted diced tomatoes in their juices (14 ounces)
2 - 3 chipotle peppers in adobo
Canned reduced-sodium black beans (rinsed and drained)
Canned Mexican corn (drained)
Prepared brown rice or quinoa
Your favorite Mexican toppings: fresh cilantro

Steps:

Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.
Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.

Nutrition Facts : ServingSize 1 (of 11); about 1/2 cup, Calories 121 kcal, Carbohydrate 3 g, Protein 18 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 53 mg, Fiber 1 g, Sugar 1 g

MEXICAN CHICKEN BURRITOS (CROCK POT)

Mexican Chicken Burritos (Crock Pot) image

Make and share this Mexican Chicken Burritos (Crock Pot) recipe from Food.com.

Provided by TERRY B.

Categories Whole Chicken

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup chicken broth
1/2 cup salsa, use your favorite
1/3 cup flour
1 onion, chopped fine
1 garlic clove, minced
2 lbs whole chickens, small enough to fit into crock pot
3/4 cup sour cream
1 cup cheddar cheese, shredded
2 cups red beans, canned
8 flour tortillas or 8 corn tortillas

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.

CROCKPOT MEXICAN CHICKEN FOR TACOS OR BURRITOS

Crockpot Mexican Chicken for Tacos or Burritos image

Make and share this Crockpot Mexican Chicken for Tacos or Burritos recipe from Food.com.

Provided by PsychRN

Categories Chicken Breast

Time 4h10m

Yield 8 burritos, 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs chicken breasts, bone in and skin on
1/2 cup medium salsa
2 cups onions, chopped
3 garlic cloves, minced
4 tablespoons chili powder
1/2 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon black pepper
2 chipotle peppers
1 tablespoon of the adobe sauce from the chipotle pepper

Steps:

Place chopped onions and minced garlic on the bottom of slow cooker.
Place chipotle peppers and adobe sauce on top of the bed of onions.
Mix dry ingredients and salt.
Cover chicken with the spice mix and put on top of the onions.
Pour salsa over the chicken.
With lid in place cook chicken on high for 4 hours or on low for 7 hours.
Remove bones and skin when the chicken is done and shred the meat, add meat back to the sauce.
Enjoy in soft or crunchy tacos or in my favorite burritos!

Nutrition Facts : Calories 231.9, Fat 11.2, SaturatedFat 3.1, Cholesterol 72.6, Sodium 818.2, Carbohydrate 7.8, Fiber 2.6, Sugar 2.7, Protein 25.1

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