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
Ingredients
- 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
Method
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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