Dinner

Chipotle chicken burritos. Yet another slow cooker recipe


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Speaking of Mexican food, want to know how to make your own spicy, tasty, Mehicano burritos for dinner? It’s as easy as uno dos tres cuatro cinco. Take a slow cooker, 5 ingredients, 5 hours and some fridge essentials, and you’ve got a trip to Mexico on your table, without needing a passport. And trust me, getting a passport is hard work.

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The ingredients for this super supper are:

  • Chicken breasts, I used 1.5kgs and had enough for dinner for four, leftovers for lunch and a little in the freezer for a busy night. You could also substitute thighs if you prefer
  • A jar of black bean chipotle salsa, by all means use normal salsa if that’s all you have in the pantry
  • Chipotle chilli in adobo sauce, not necessary if you don’t have them, use a bit of extra chilli if you want extra heat
  • 1 pkt taco seasoning
  • 1c sour cream

Throw all the ingredients, except the sour cream, into your slow cooker, no other liquid required, and turn on low. Cooking times will vary depending on your SC. I cooked mine for about 4.5 hours, you’ll know it’s ready when the chicken flakes apart easily. Don’t let it dry out.

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Once cooked, shred the chicken and stir in the sour cream. You’ll find there’s enough liquid to make it nice and saucy. I serve mine either of two ways, as nacho’s or burrito’s, with or without rice. The extras are completely up to you, I had lettuce, tomatoes, coriander, avocado and tasty cheese  on hand and steamed up some rice.

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How do you like your Mexican? Why didn’t I make that Sangria?

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Gracias por leer.

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