Slow Cooker Smothered Chicken Burritos
Description
Put your slow cooker to good use and make an excellent meal for your family. These smothered chicken burritos are started in the slow cooker and finished in the oven. They are served with a yummy, creamy, cheesy sauce that takes them over the top.
Ingredients
Chicken Filling:
3 lb. boneless, skinless chicken thighs (breasts are fine too)
1 T. cumin
1 T. granulated garlic or garlic powder
1 t. kosher salt
1 t. cayenne pepper
Burrito:
6-8 flour tortillas or 12-16 corn tortillas
3/4 c. chopped roasted green chile or an 10 oz. can
1 c. shredded Pepper Jack cheese
2-3 T. light flavored olive oil
Sauce:
3 T. butter
3 T. all-purpose or brown rice flour
1 1/2 c. chicken stock/broth
1/2 t. cumin
1/4 t. kosher salt
1/4 t. freshly ground black pepper
2/3 c. sour cream
1 c. freshly shredded Pepper Jack cheese
Directions
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Line the base of the slow cooker with a slow cooker liner for easy clean up.
Place chicken in the slow cooker; season with cumin, garlic, salt and pepper; cover; cook on Low for 3-4 hours.
When chicken can be easily pulled apart, remove chicken to a cutting board; shred; toss back into the juices in the slow cooker.
Preheat oven to 350 degrees.
Transfer chicken to a large bowl; add 1 c. shredded cheese and the green chile; stir to combine; scoop about 3/4 c. filling mixture into each tortilla or 1/3 c. filling in smaller corn tortillas. Roll up; place snugly into a baking pan; brush with olive oil. Bake 10-15 minutes, until lightly browned and crispy.
While burritos are baking in the oven, melt the butter in a large skillet over medium-high heat. Add the flour; whisk until smooth; slowly add chicken stock/broth; whisk until smooth. Add cumin, salt and pepper. Cook 3-4 minutes, whisking and simmering until thickened.
Remove from heat. Add the sour cream and remaining cheese, whisking until smooth again. Serve with the sauce poured over the crispy burritos.
Makes at least 6-8 or possibly more burritos.