Slow Cooker Chipotle Chicken Burritos

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READY IN: 6hrs 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 10
    chicken thighs, boneless and skinless
  • 1
    ounce ready-to-use baked pizza crust, durkee grill creations chipotle marinade mix
  • 10
    ounces cream of chicken soup
  • 1
    teaspoon dehydrated onion
  • 1
    dash Lawry's Seasoned Salt
  • 16
    ounces refried beans
  • 2
    cups shredded cheddar cheese
  • 10
    flour tortillas (10 inch)
  • 3
    cups shredded lettuce
  • 1
    tomatoes, chopped
  • 12
    cup sour cream (optional)
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DIRECTIONS

  • Put a Reynolds crock pot liner into crock pot. Season chicken thighs with a light dash of seasoning salt in the bottom of your crock pot. Then sprinkle ONLY ½ of the Chipotle seasoning packet over the chicken thighs. In a small bowl combine soup, sour cream, minced onions and the other ½ of the of Chipotle seasoning packet, mixing well. Then spoon creamy mixture over top of the chicken thighs. If chicken is frozen, cook on high for 4-5 hours. If chicken is thawed then cook on low for 6 hours. After chicken is fully cooked (should fall apart) then remove chicken and shred with 2 forks. In crock pot stir in refried beans, shredded cheese and chicken pieces into mixture, cooking for an additional 15 minutes on low. This will thicken up the chicken mixture. In the middle of each tortilla top with chicken mixture and roll up tightly. Then top with lettuce, sour cream and tomato.
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