Crock Pot 2-Day Salsa Chicken Burritos Recipe

  This recipe seems involved, but the rewards must be fabulous! Neil and I have to try this one on a weekend.

Visitor Recipe

Crock Pot 2-Day Salsa Chicken Burritos Recipe

12 boneless, skinless chicken thighs (about 2 1/2 pounds)m or 4 pounds thighs with bone-in
1 teaspoon salt
1 tablespoon vegetable oil
1/2 cup thick and chunky salsa
1 can (15 oz) black beans, rinsed and drained
1 can (11 ounces) vacuum packed whole kernel corn, drained
2 tablespoons chopped fresh cilantro

1 tablespoon vegetable oil
1 large onion, chopped
1 clove garlic, finely chopped
1 container (2 cups) salsa chicken (recipe above)
2/3 cup chicken broth OR water
1 1/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
12 flour tortillas (8-10 inches in diameter)
1 tablespoon butter, melted
1 1/2 cups salsa, if desired


Sprinkle chicken with salt.

Heat oil in 12 inch skillet over medium high heat.

Cook chicken in oil about 4 minutes, turning once, until brown.

Mix salsa, beans, and corn in a 3 1/2 to 5 quart slow cooker.

Top with chicken.

Cover and cook on low heat 7-9 hours, or until juice of chicken is no longer pink when center of thickest pieces are cut.

Remove 4 chicken thighs and cool slightly.

Shred 4 thighs to make about 2 cups, then add 2 cups of the vegetable mixture.

Place in refrigerator.

Cover and refrigerate up to 4 days.

Sprinkle remaining chicken thighs and vegetable mixture with cilantro to serve now.

Serve over rice.


Heat oven to 500 degrees.

Heat oil in 10-inch

skillet over medium-high heat.

Cook onion plus garlic in oil about 3 minutes, stirring occasionally, until onion is crisp-tender.

Stir in chicken mixture, broth, chili powder, salt, and pepper; reduce heat.

Cook about 10 minutes or until liquid is absorbed.

Spoon about 1/3 cup of the chicken mixture onto center of each tortilla.

Fold one end of tortilla up about 1 inch over mixture; fold right and left sides over folded end, overlapping.

Fold remaining end down.

Place seam side down on ungreased cookie sheet.

Brush with butter.

Bake 8 to 10 minutes or until tortillas begin to brown and filling is hot.

Serve with salsa and any left over cilantro.

The burritos from this recipe are restaraunt quality.

The crock pot melds the flavors in such a special way.

My entire family loves them!

The recipes seem involved but with the leftover burritos, we usually have dinner for 3 or 4 days!

This is one we always look forward to.

Christy S. (United States)


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