Slow Cooker Smothered Chicken Burritos

Smothered chicken burrito on a plate with chips and guacamole.

Slow Cooker Smothered Chicken Burritos

These Slow Cooker Smothered Chicken burritos are super easy to make and have so many layers of flavor.

Course Entrees

Cuisine Mexican

Keyword burrito, chicken breast, Slow Cooker

Prep Time 15

Cook Time 3 15

Total Time 3 30

Servings

Calories 658kcal

Author Wendie

Equipment

1 Slow Cooker

Ingredients

1 1/2 pounds boneless skinless chicken breasts or tenders
1 1/2 cup salsa
1 7 ounce can green chilis drained
1 14.5 ounce can diced tomatoes drained
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon salt
1/2 cup chopped cilantro
8 10 inch flour tortillas
3 1/2 cups shredded cheese I use pepper jack and cheddar

For the chili gravy

1/4 cup butter
1/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoon garlic powder
2 teaspoons cumin
1/2 teaspoon dried oregano
2 tablespoons chili powder
2 cups beef broth low sodium

Instructions

Add chicken, salsa, green chilis, tomatoes, chili powder, garlic powder, onion powder, smoked paprika, cumin, and salt. Cook on high for 2-3 hours or on low 5-6 hours.
Shred chicken in the slow cooker and let simmer in the juices another 10-15 minutes. Sprinkle cilantro on top.
Heat a large skillet on medium heat and melt the butter, add in flour and whisk until combined. Add in salt, and spices and mix until combined. Whisk in beef broth and let simmer for about a minute until it becomes thicker. Remove from heat and set aside.
Preheat oven to 350 degrees
Spread 1 cup of sauce into the bottom of a 9x13 casserole dosh.
Scoop 1/2 cup chicken mixture into the middle of the flour tortilla. Add 2-3 tablespoons of cheese. Fold the sides in and roll the tortilla into a burrito. Place into baking dish and repeat the process.
Add chili gravy over the top of the burritos. Top with remaining cheese. Bake 15-18 minutes or until cheese is melted.
Serve burritos and top with your choice of toppings.

Notes

To make ahead: Cook and assemble the burritos and chili gravy top with cheese cover with plastic wrap and place in the refrigerator until ready to bake.

To Freeze: Place the burritos in an aluminum baking tray topped with gravy but leave the cheese off until ready to bake. Cover with aluminum foil and freeze for up to 3 months. Bake: Add the cheese and bake at 350 degrees for 40 minutes, remove the aluminum foil and bake for another 10-15 minutes until hot and bubbly.

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