Best Slow Cooker Cheesy Chicken Sour Cream Burritos Recipes

SLOW COOKER CHEESY CHICKEN BURRITO

Slow Cooker Cheesy Chicken Burrito image

Slow cooker chicken burritos are a simple weeknight meal. Loaded with chicken, cheese, beans and crisped up in a skillet.

Provided by Wendie

Categories Entrees

Time 3h10m

Number Of Ingredients 22

Ingredients

1 pound chicken tenders or boneless breasts
1 pkg taco seasoning
1-16 oz jar salsa
1 can black beans drained
1 can pinto beans drained
3 cups shredded cheese, I use a mixture of pepper jack and cheddar
8-12 inch sized tortillas
1 teaspoon olive oil
pinch of chopped cilantro
juice of 1 lime
2 cups cooked white rice, I use long grain rice
2 tablespoons butter
2 cloves garlic minced
3 tablespoons chopped cilantro, or more if you like it
Juice of 2 limes
1 teaspoon kosher salt
3 Roma tomatoes, cored and diced small
1 cup onion finely diced
1 jalapeño, seeded and minced
2 tablespoons fresh chopped cilantro
1/4 teaspoon Salt
Juice of 1 lime

Steps:

In a slow cooker add chicken, salsa and taco seasoning. Cook for 2 hours on high
When chicken is done shred with two forks allowing it to mix with the juices. Add bean and cilantro and mix until combined.
In a large pot add butter and garlic, cook until fragrant about 1 minute. Add cooked rice and lime juice, cilantro and salt and mix until combined.
In a small bowl add tomatoes, onion, jalapeno, salt, lime juice and cilantro. mix until combined and set aside.
Add some shredded chicken and rice, into the tortillas then add cheese (about 1/4 cup each) and Pico De Gallo. Tuck the sides in and roll the burrito up.
Heat a skillet on medium low and add olive oil, add the wrapped burritos seam side down and heat for 4-5 minutes turning the burritos every minute so they don't burn. You just want the tortilla to get a little crispy and the cheese to melt. Serves 6-8
Garnish with guacamole and sour cream

Nutrition Facts : Calories 790 calories, Carbohydrate 82 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 34 grams fat, Fiber 11 grams fiber, Protein 35 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 grams, Sodium 2190 grams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

RECIPE: CHEESY CHICKEN SOUR CREAM BURRITOS

Recipe: Cheesy Chicken Sour Cream Burritos image

Time 6h15m

Yield 16 servings

Number Of Ingredients 6

Ingredients

8 boneless skinless chicken breasts
1 can (18 oz) creamy cheese cooking sauce (like Progresso™ Recipe Starters™)
2 cans (4.5 oz each) green chiles, drained
4 cups shredded Mexican cheese or Cheddar cheese (16 oz)
1 container (8 oz) sour cream
16 flour tortillas for burritos (8 inch)

Steps:

Spray 4-quart slow cooker with cooking spray. Place chicken in slow cooker; sprinkle with 2 1/2 teaspoons salt and 1/4 teaspoon pepper. Pour cooking sauce and chiles over chicken; stir.
Cover; cook on Low heat setting 6 hours or until chicken is tender. Remove chicken from slow cooker; set aside and keep warm.
Stir 3 cups of the cheese into sauce in slow cooker until melted; using whisk, stir in sour cream. Replace cover.
Use 2 forks to pull chicken into shreds. Place chicken in large bowl. Pour 2 1/2 to 3 cups of the sauce over chicken; toss gently to coat.
Place about 1/2 cup of the chicken mixture on center of each tortilla. Top each with 1 tablespoon of the remaining cheese. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping, Fold remaining end down.(or you can simply roll them). Top each burrito with 1 to 2 tablespoons of the remaining sauce, if desired. Top with lettuce, sour cream and salsa.

SLOW COOKER CHICKEN BURRITOS

Slow Cooker Chicken Burritos image

I made this recipe up by taking some chicken and some basic Mexican spices and throwing them all together for burrito night. It turned out great so we have them frequently.

Provided by DoubleAs Mom

Categories One Dish Meal

Time 5h45m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

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.

SLOW-COOKER CHEESY CHICKEN

Slow-Cooker Cheesy Chicken image

Almost too easy, the chicken cooks in a creamy, cheesy sauce that is delicious over noodles. This freezes well, too

Provided by Kathleen Traylor

Categories Chicken Breast

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs boneless skinless chicken breasts
2 (10 1/2 ounce) cans condensed cream of chicken soup
1 (10 1/2 ounce) can condensed cheddar cheese soup
1/4 teaspoon garlic powder
salt and pepper (optional)

Steps:

Place chicken breasts in the crock pot.
Mix the undiluted soups together with the garlic powder and pour over chicken.
Cover and cook on low 6-8 hours , until chicken is tender.
Serve with the delicious sauce over rice or noodles.

SLOW COOKER CHEESY CHICKEN ENCHILADAS RECIPE

Slow Cooker Cheesy Chicken Enchiladas Recipe image

Make dinner simple - the flavorful filling for these Slow Cooker Chicken Enchiladas cooks all day in a crock pot.

Provided by Camille Beckstrand

Categories Main Course

Time 6h45m

Number Of Ingredients 16

Ingredients

6 boneless, skinless chicken breasts
1 ounce taco seasoning (1 packet)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
1 small onion (chopped)
4 ounces diced green chilies (1 can)
1 teaspoon lime juice
¼ cup water
10.5 ounces cream of chicken soup (1 can)
1 cup sour cream
2 cups shredded cheddar cheese (any cheese would work, use your favorite)
10 ounces enchilada sauce (1 can, you can use red or green)
2 Tablespoons green onions (chopped)
olives (sliced)
12 tortillas

Steps:

Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
Once it is finished baking, shred chicken with 2 forks (it should come apart really easy).
Mix together cream of chicken soup and sour cream.
Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9x13 pan (or two 9x9" pans).
Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in the pan.
Repeat with the rest of the tortillas.
Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives.
Bake at 350 degrees for 25-30 minutes.

Nutrition Facts : Calories 310 kcal, Carbohydrate 23 g, Protein 21 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 68 mg, Sodium 976 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CROCKPOT CHEESY CHICKEN BURRITOS

Crockpot Cheesy Chicken Burritos image

A cheesy chicken concoction wrapped up in soft tortillas! These make a great light dinner served with a green salad, refried beans, or as a fun appetizer. NOTE: Image is of Cheesy Chicken filling. I couldn't get the burritos rolled up fast enough before they were eaten! :-) Garnished with sour cream and guacamole.

Provided by Sea Sun

Categories Tacos & Burritos

Time 8h

Number Of Ingredients 9

Ingredients

2-3 large chicken breasts (boneless)
1 jar(s) salsa (whatever heat desired)
1 can(s) cream of chicken soup
1 can(s) mild, diced green chiles
1 1/2 c cheddar and jack blend cheese (grated)
1 small onion (finely chopped)
1 handful stuffed green spanish olives (sliced)
2 Tbsp tapioca
flour tortillas

Steps:

1. Combine all ingredients, except tortillas, in crockpot.
2. Cook on LOW for 8 hours.
3. Shred chicken with a fork. Spoon onto warmed tortillas and roll burrito-style.