Chicken Ranch Burritos {Slow-Cooker}
Ingredients: 1 packet of taco seasoning, your choice (or homemade) 1 packet of (dry) ranch seasoning 2 cups of thick and chunky salsa, your choice 4 oz can of green chilies, hot or mild, your choice 1 1/2 cups corn 2 lbs chicken breast meat 1/4 cup olive oil 1/4 cup water Directions: Place everything but, chicken and corn into slow cooker and give it a good stir. Lay the chicken breast meat on top of mixture and turn to coat, cook on Low or Medium for 6-8 Hours. The last hour before cook-time is done, take the chicken out and shred with two forks, place shredded chicken back into slow cooker and stir into the sauce/juices. Add in the corn and finish cooking the final hour. (Serve with soft burrito wraps, and any toppings your family likes: cheese, avocado, lettuce, black olives, green onion, tomato, re-fried beans) Recipe Note: I used a slow-cooker liner for this recipe and clean-up was a snap. I used two large chicken breasts in this recipe and turned them over in the sauce halfway thru the cook-time to coat in sauce. I did assemble all the ingredients (except the corn) and placed in a freezer gallon baggie and froze this 'meal' until ready for cooking. The flavors are excellent and held up wonderfully to being frozen and thawed/cooked. Recipe adapted from: Who needs a Cape? Photos by: Diane Baker for Canning and Cooking at Home
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