Slow Cooker Chicken Burrito

Discover the effortless joy of creating mouth-watering chicken burrito with the latest recipe from James Brooks, designed especially for your Morphy Richards slow cooker. This chicken burrito recipe transforms simple ingredients into a flavour-packed meal with minimal effort. Ideal for busy weeknights or relaxed weekend gatherings!

Prep time: 15 minutes
Cooking time: 7 hours
Serves: 8-16 individual portions


  • 1.3kg Skinless, Boneless Chicken Thighs
  • 2 Taco Seasoning Packets
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Chicken Bouillon
  • 2 Cans of Green Enchilada Sauce (~420g)
  • Garlic and Salt to Taste
  • 400g White Rice (cooked)
  • 500ml of Water
  • 5 Diced Tomatoes
  • 2 Diced White Onions
  • 1 Bunch Chopped Coriander
  • Juice of 2 Limes
  • 500g 0% Greek Yogurt
  • 150g Grated Cheddar
  • 120g Grated Mozzarella
  • 8 Tortilla wraps


Step 1: First, add the chicken, seasoning, lime juice, bouillon, enchilada sauce, garlic powder and salt to the slow cooker.

Step 2: Cook the mixture on low for 5-6 hours.

Step 3: Once cooked, add the rice, water, tomatoes, onions, coriander, limes, yoghurt, and cheese.

Step 4: Cook on low for a further 1 hour.

Step 5: Once cooked, add a generous amount to a tortilla and wrap tightly.

Step 6: Cover in Foil.

Step 7: Enjoy (or freeze for another day).


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