I like to keep my kitchen cool in the summer by using my slow cooker. So I thought I would share with you my converted version of chicken burritos. (Typically this is a stove top dish.) Incredibly delicious and very simple to make!
You can use this mix for burritos or tacos. I went with burritos, that way there are no shells to fry. (Keeping things cool.) Sometimes my husband likes to serve it over rice. And when it's REALLY hot out, I like to serve it in lettuce wraps with some black bean and corn salsa. Put a dab of sour cream on top...Oh Doctor!! So good!
4 to 6 boneless, skinless, chicken breasts (or use a combo of skinless thighs and breasts)
drizzle of olive oil
1 tsp salt
1/2 tsp black pepper
2 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 yellow bell pepper, chopped
1 red/orange bell pepper, chopped
1 jalapeno, seeded and chopped (I like to leave the seeds in for heat)
1 14.5 oz can diced tomatoes (fire roasted, or seasoned with green chiles is nice)
Place chicken into slow cooker and drizzle with a small amount of olive oil. Season with salt, pepper, and all other dry seasonings. Top with chopped bell peppers and your jalapeno. Cover with tomatoes and cook on high for 4 hours or low for 6. (No peeking! Just let it cook.)
Remove chicken from slow cooker and shred meat with two forks. Return to pot to keep warm. Serve on tortillas of choice. Garnish ideas: sour cream, avocado, black olives, black beans, shredded cheese.
LESLIE'S NOTES: If you have a lot of sauce in your crockpot after serving the chicken, put it in a freezer safe zip lock bag and freeze. It makes a great base for chicken tortilla soup!