Best Slow Cooker Cheesy Chicken Sour Cream Burritos Recipes

SC - Cheesy Jalapeno Chicken Burritos image

Provided by TW 96

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts
1 diced onion
1 diced green pepper
1 1/2 cups chicken broth
2 cups shredded colby-monterey jack cheese
4 ounces sliced jalapenos
1 cup whole milk
16 ounces pckgs cream cheese
16 ounces sour cream
1 teaspoon minced garlic

Steps:

Place chicken breasts in a 5 to 6 Quart Crock-Pot® slow cooker. Sprinkle with salt & pepper.
Dice onion and green pepper and place on top of chicken.
Pour chicken broth over top of ingredients in slow cooker.
Cover and cook on LOW for 4 hours.
Remove chicken from Crock-Pot® slow cooker and shred with two forks.
Reserve liquid from Crock-Pot® slow cooker in a separate container.
Return shredded chicken to Crock-Pot® slow cooker and mix with the onions & peppers.
Add enough of the reserved liquid back just to moisten meat, about ½ Cup.
SAUCE: Place cream cheese, sour cream, milk, 1 cup of Cheddar-Jack, garlic, jalapenos and salt & pepper in a food processor or blender and mix until well combined and jalapenos are finely chopped.
Place half of the sauce mixture over top shredded chicken in the slow cooker and stir well.
Cover and cook on LOW for 30 to 60 minutes longer or until warmed through.
Meanwhile, place remaining sauce in a Crock-Pot® Lunch Crock® or Little Dipper® Food Warmer to keep warm. (Otherwise refrigerate and then warm in microwave when ready to serve).
SERVING: Warm flour tortillas according to package directions.
Place chicken mixture in tortilla and roll to place seam side down on a plate.
Top with reserved warm sauce and sprinkle with shredded Cheddar-Jack.

Nutrition Facts : Calories 771.7, Fat 63.8, SaturatedFat 34.4, Cholesterol 224.2, Sodium 775.8, Carbohydrate 11.8, Fiber 1.2, Sugar 9.7, Protein 38.6

Slow Cooker Chicken Burritos image

Provided by DoubleAs Mom

Time 5h45m

Yield 6 serving(s)

Number Of Ingredients 21

1 lb boneless skinless chicken breast
2 tablespoons chicken broth
1 onion, finely chopped
2 garlic cloves, minced
2 jalapenos, seeded and chopped
1 cup frozen corn
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin
2 tablespoons lime juice
1 teaspoon dried oregano
1 red bell pepper, cut into thin slices
1 green bell pepper, cut into thin slices
3 tablespoons fresh cilantro, chopped
6 flour tortillas (10-inch)
ripe tomatoes
sour cream (I use reduced fat)
lettuce
monterey jack cheese

Steps:

Place chicken on a cutting board and chop into bite-sized strips. Place in a crockpot on high.
Stir in the broth, onion, garlic, jalapenos, corn, salt, pepper, chili powder, cayenne pepper, cumin, lime juice, oregano, and cilantro.
Simmer on high for 5 hours.
Remove chicken from crockpot and shred with two forks; and place back into crock pot.
Place sliced red and green pepper into crock pot, cover and cook another 30 minutes (we still like to have a little crispness to our peppers so if you want them softer cook longer)
Place equal portions of chicken mixture in the center of the tortillas. Sprinkle with whatever toppings you prefer, such as diced tomatoes, sour cream, lettuce and cheese.
Fold burrito up 2/3 of the way to the other side over the chicken mixture. Fold sides in towards the center.