Crock Pot Burritos

The title of this dish envisions burritos simmering away in a crock pot, but this is not the case. In fact this method makes the best burrito fixings ever. This also makes plenty of leftovers for lunch or dinner the next day and maybe the day after. You can make this with chicken or beef or even chorizo sausage, but the cooking time needs to be adjusted by meat. The chorizo would also need to be removed from the casings if you use them.

Ken loves these burritos and while Xander still refuses to eat meat he will eat a cheese and bean burrito which is why I added beans to this recipe. If you use beans I would suggest dried (soaked at least overnight) as the canned beans tend to dissolve in such a long cooking method.

Crock Pot Burritos

Chicken Breast (Boneless) or Pot Roast

Taco Seasoning

Jalapeno Pepper chopped (to taste or optional if you don't like spicy)

Onion chopped

Can of Tomatoes

 1 cup Beans (optional)

Cilantro roughly chopped

water just to top up

Coat the pot roast or chicken breast in the taco seasoning and place on top of the chopped onions and jalapenos in the crock pot. Add the canned tomatoes, beans and enough water to cover the meat and cook the beans. Let cook in the pot for at least 6 hours, the meat should just fall apart and the beans tender. The pot roast usually takes about 8 hours.

After cook time is up shred the meat and add it back into the pot and let simmer a little more, remove some of the liquid. Serve on a warmed tortilla using a slotted spoon, with cheese and whatever extras you desire. 

Enjoy!