Life is starting to get busy around here. In addition to getting the kids to school, attending after-school activities, attending PTA meetings, getting together with friends, having date night with hubby and finding time for the occasional mani-pedi or workout, I have decided to take this cooking thing to the next level and have enrolled in culinary school. That’s right – chef life here I come!
So with no time but a family to feed, I decided to do what most moms do – I pulled out the crock-pot. Although I regularly use my sous-vide, my crock-pot on the other hand has remained almost untouched from the time I bought it at Costco a few years back. I think that my crock-pot’s early retirement has to do with the recipes I tried. Often, the recipes were solely focused on convenience at the expense of taste and quality of ingredients. I often found them bland and not interesting.
But with some research and some testing, I was able to come up with some real crowd pleasers including this tasty chicken burrito recipe. The recipe is quick to put together and is loaded with spices for a real kick of flavor. I don’t put much chili powder in this recipe because of the kids however I always have some hot sauce on the side for those looking for some heat.
You probably will have extras with this recipe which is great because you can make a burrito bowl for lunch by cooking up some brown rice/quinoa and topping it with the chicken, cheddar cheese, avocado and salsa or just put it in a container and freeze it. To defrost, just place it overnight in the fridge or take it from the freezer, place it in a pot with some water (just enough to cover the bottom), cover and heat over low to medium heat.
Try it out, just don’t forget the tortillas.
This recipe was inspired by a recipe on Bev Cooks.
Note: For a vegetarian/vegan option, omit the chicken and add an extra can of pinto beans, 2 cups of frozen corn, 2 cups of brown rice and 3 1/2 cups water or vegetable broth. Cook for about 4 hours or until rice is cooked.
- 2 or 3 skinless boneless chicken breasts
- 6 chicken thighs
- 1 can pinto beans
- 2 medium onions, diced
- 2 tablespoons garlic, minced
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon paprika
- ½ teaspoon chili powder
- 1 cup store bought salsa
- 1 can (796 ml) diced tomatoes
- Salt and pepper
- Put all the ingredients in a slow cooker and cook on high for about 6 hours.
- Remove the lid from the slow cooker, shred the chicken with a couple of forks and let the meat sit in the juices for another 30 minutes still on high and uncovered so that the juices are absorbed.
- Serve with tortillas, avocado, salsa and any other sides of your choice.
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