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Slow Cooker Smothered Chicken Burritos

These slow cooker smothered chicken burritos are full of flavor. Chicken is cooked in the slow cooker and topped with a chili gravy and cheese.


  • 2 lbs boneless skinless chicken breasts
  • 1 cup salsa
  • 1 (7 ounce) can green chilis
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 cup chopped cilantro
  • 8 (10 inch) flour tortillas
  • 3 cups shredded cheese (I use pepper jack and cheddar)


  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chili powder
  • 2 cups beef broth


  1. Add chicken, salsa, green chilis, tomatoes, chili powder, garlic powder, onion powder, smoked paprika, cumin and salt. Cook on high for 2-3 hours or on low 5-6 hours.
  2. Shred chicken in slow cooker and let simmer in the juices another 10-15 minutes. Sprinkle cilantro on top.
  3. Heat a large skillet on medium heat and melt the butter, add in flour and whisk until combined. Add in salt, and spices and mix until combined. Whisk in beef broth and let simmer for about a minute until it becomes thicker. Remove from heat and set aside.
  4. Scoop 1/2 cup chicken mixture into the middle of the flour tortilla. Add 2-3 tablespoons of cheese. Fold the sides in and roll the tortilla into a burrito. Place in 9 x 13 baking dish. Repeat process.
  5. Preheat oven to 350 degrees
  6. Add chili gravy over the top of the burritos. Top with remaining cheese. Bake 15-18 minutes or until cheese is melted.
  7. Serve burritos and top with your choice of toppings.

Source by butteryobiscuit

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