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Slow-Cooker Easy Burritos
Slow-Cooker Easy Burritos
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Prep Time:
20 minutes
Total Time:
8 hours 20 minutes
Slow-cook the mouthwatering chicken and bean burrito filling.
Ingredients:
  • 1 can (15 oz) black beans, drained, rinsed
  • 2 1/2 lb boneless skinless chicken thighs
  • 2 cloves garlic, minced
  • 2 tablespoons chopped chipotle chiles in adobo sauce (from 7- to 11-oz can)
  • 1 teaspoon ground cumin
  • 1 cup thick & chunky salsa
  • 12 flour tortillas (10 inch)
  • 1 cup sour cream
  • 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
  • 1/2 cup sliced ripe olives
  • 1/2 cup chopped fresh cilantro
Instructions:
  • Arrange the beans, chicken thighs, garlic, chiles, cumin, and salsa in layers in a 3- to 4-quart slow cooker.
  • Cover and slow cook on Low for 7 to 8 hours.
  • Preheat oven to 350°F about 15 minutes before serving. Wrap tortillas in foil and heat in the oven until warm. As the tortillas heat, arrange all topping ingredients in separate serving dishes.
  • Remove the chicken from the slow cooker and place it on a large plate. Use a fork or potato masher to slightly mash the beans to thicken the sauce. Shred the chicken using 2 forks, then return it to the slow cooker and mix it with the bean mixture to coat it evenly.
  • Instruct your guests to place a warm tortilla on a serving plate. Then, have them generously spoon about 1/2 cup of the savory chicken mixture onto the tortilla. Encourage them to add their favorite toppings. Lastly, guide them to elegantly fold the sides of the tortilla over the delicious filling and secure it with a toothpick.

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