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Five Ingredient Crockpot Tomatillo Chicken Burritos
"These can't get much easier. Just 5 ingredients; make a perfect base for a week night dinner. Now, you still need to add your toppings; but, everything is so simple. Cook 3 1/2-5 hours on low heat; shred the chicken - and ready to serve. Now, the garnishes are easy ... warm up some tortillas in the microwave, shred some lettuce; add some cilantro, pre-shredded cheese, and lime wedges. I often will add some tomatoes or scallions too; but, add your favorites. It literally takes just a few minutes to prep the garnishes. On the side; you could always add some Mexican rice, spicy beans, or corn on the cob - which is my favorite."
Original is 4-8 servings
Ingredients
- FOR CROCKPOT
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- FOR BURRITOS
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- OPTIONAL
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Nutritional
- Serving Size: 1 (584 g)
- Calories 1077.6
- Total Fat - 42.8 g
- Saturated Fat - 7.8 g
- Cholesterol - 302 mg
- Sodium - 1024 mg
- Total Carbohydrate - 45.8 g
- Dietary Fiber - 10.4 g
- Sugars - 5 g
- Protein - 129.8 g
- Calcium - 337.2 mg
- Iron - 7.1 mg
- Vitamin C - 17.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Crockpot ... Add the chicken, salsa, and jalapeno to the crock pot; and mix to combine. Now, remove the seeds and ribs from the jalapeno if you don't like heat; but, I promise, it won't be too spicy.
Step 2
Cook ... Cover; and cook and low for 4-5 hours until tender. Now, if using a larger oval crockpot; I suggest you check after 3 1/2 hours. Every crock pot cooks differently. You want the chicken, tender; where is can be pulled apart; but, not dry. My oval crock pot takes 3 1/2-4 hrs; but, my smaller one takes almost 5 hours.
Step 3
Finish ... Once the chicken is done and tender; shred the chicken right in the crock pot using 2 forks. Then, add the black olives and cream cheese; and, stir until combined. I start with 1 tablespoon of the cheese; but, if you like it creamier, add 2 tablespoons. Cover and heat, just until warm. FYI, is the sauce seems a bit thick; you can always add a little broth; or even, just a little water. You don't want it too thin.
Step 4
Serve ... Family style - On the table: a bowl of cheese, lettuce, a few lime wedges, cilantro; and warm tortillas. I just warm the tortillas up in the microwave. Wrapped in a damp paper towel (4 at a time); 10-15 seconds on each side - on medium heat. Then, transfer to a basket lined with foil and a towel to keep warm. You can always add scallions, tomato, radishes, sour cream; or even avocado. Have fun with the toppings!
Step 5
Burrito - Wrap, Roll, and ENJOY! ... A warm tortilla, a little lettuce, chicken, cheese, cilantro and a squeeze of lime - any anything else you want to add. Simply roll them up; and ready to eat - Perfection! Personally, I add tomato, radishes, and scallions to mine; but, just my preference. As mentioned ... spicy black beans, Mexican rice; or, corn on the cob are perfect on the side. I almost always vote for corn.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use boneless and skinless chicken pieces, as the skin and bones can make the dish too tough and chewy.
- When selecting the salsa, make sure to use a tomatillo green salsa for the best flavor.
- Boneless Skinless Chicken Breast: You can substitute boneless skinless chicken thighs for the chicken breasts. This will add a bit more flavor and juiciness to the dish.
- Salsa: You can substitute salsa verde for the tomatillo green salsa. This will give the dish a more intense flavor and a bit more heat.
Vegetarian Option Substitute the chicken with 1 can of black beans, 1 can of corn, and 1 can of diced tomatoes. Cook on low for 2-3 hours, stirring occasionally.
Mexican Street Corn: Mexican Street Corn is a delicious side dish that pairs perfectly with these Five Ingredient Crockpot Tomatillo Chicken Burritos. This easy dish is made with grilled corn, mayonnaise, cotija cheese, chili powder, and lime juice for a flavorful and zesty accompaniment. It's the perfect way to add a little extra flavor and texture to your burritos!
Chile-Lime Roasted Sweet Potatoes: Chile-Lime Roasted Sweet Potatoes are a delicious and healthy side dish that pairs perfectly with these Five Ingredient Crockpot Tomatillo Chicken Burritos. The sweet potatoes are roasted with chili powder, cumin, garlic, and lime juice for a flavorful and zesty accompaniment. The sweet potatoes provide a great contrast to the spicy burritos, and are a great way to add extra fiber and vitamins to your meal.
FAQ
Q: What type of chicken should I use for this recipe?
A: Boneless, skinless chicken breasts or a mix of breasts and thighs is best for this recipe. Make sure they are close to room temperature before adding to the crockpot.
Q: How long should I cook the chicken in the crockpot?
A: Cook the chicken on low for 4-6 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F.
2 Reviews
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Fun facts:
The tomatillo is a relative of the tomato and is native to Mexico. It has been used in Mexican cooking for centuries and is a popular ingredient in many dishes.
The jalapeno pepper is one of the most popular chili peppers in the world. It is believed to have originated in Mexico and was brought to the United States by the Spanish in the late 1700s. It is now a staple ingredient in Mexican and Tex-Mex cuisine.