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Shredded Chicken Burritos
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- #87954
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
5 pounds whole chicken
1 package taco seasoning mix
2 cans (14.5 ounce size) stewed tomatoes, undrained
1 cup chopped onions
1 cup chopped green bell peppers
2 tablespoons cornstarch
1 package (10 count size) large flour tortillas
1 package (8 ounce size) shredded Mexican cheese blend
directions
Combine the onion, bell pepper, and tomatoes in the bottom of the crock pot. Stir in half of the taco seasoning mix.
Place the chicken on top of the sauce. Sprinkle with the rest of the taco seasoning.
Cover the crock pot and cook on low heat for 8 hours or until the chicken is cooked through.
Carefully remove the chicken from the crock pot and set aside until it is cool enough to handle.
Remove the vegetables from the crock pot with a slotted spoon and set aside.
Remove the skin and bones from the chicken. Place the deboned chicken in a bowl with the vegetables and mix well.
Strain the remaining liquid from the crock pot through a fine-mesh sieve or cheesecloth. Pour into a saucepan. Add the cornstarch and whisk well to combine. Turn the heat under the saucepan to medium heat and cook, stirring, until the sauce thickens.
Meanwhile, preheat the oven to 350 degrees F.
Add one cup of the sauce to the chicken mixture and stir well.
Place a small amount of the sauce in the bottom of a 13x9 baking dish.
Fill the tortillas with the chicken and vegetable mixture and roll up. Place seam side down in the baking dish. Cover the filled burritos with the remaining sauce and sprinkle with the cheese.
Place in the oven and bake for 15-20 minutes at 350 degrees F until the cheese is melted.
Serve hot.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 21, 2013
This is one of my favorite recipes. I make the chicken a day ahead of time and shred it. I strain the cooking liquid but then thicken it as a sauce the next day. That way I can come home from work and dinner doesn't take very long.