Using the Crock Pot is my new favorite kitchen appliance. Until I borrowed my Mother’s Crock Pot, I couldn’t make anything in it without burning dinner. Eric actually banned me from ever using it. And then I used hers and my entire world changed. This is by far my favorite recipe, I have to resist from making it every week!
These burritos are incredibly easy to make, it takes 5 mins to dump everything in before work and then its ready when you get home 8 hours later. What is even better is that even though you have to shred it, if you just stir the crock pot, it all falls apart! To me, this is like eating out. I think I might spend more time cleaning the crock pot than I do getting dinner together!
Doesn’t that look delicious? It only takes 3 ingredients too!
See the recipe below for details.
I hope you enjoy!
Crock Pot Chicken Burritos
Recipe by Levicky Landing
Prep time: 5 minutes
Cook time: 8 hours
Total time: 8 hours 5 mins
Yield: 4 Servings
4 Chicken Breasts
Toppings of your choice: Sour Cream, Lettuce, Mexican Cheese
Place chicken on the bottom of the crock pot
Cover chicken with taco seasoning
Pour salsa to cover everything
Cook in crock pot for 8 hours
Shred chicken, you should be able to just stir and it will shred and mix itself
Make burrito out of crock pot contents and toppings
I wanted to share with you the Sesame Chicken that Eric and I made together awhile ago. I received the recipe from Yummy. Healthy. Easy.
I will be honest, I don’t really know what it is suppose to taste like but this was super sweet and not at all what I was expecting. It was still good, Eric added some red pepper flakes and he was happy!
4 boneless, skinless chicken breasts, cut into cubes
1/2 cup cornstarch
2 cups water
1/2 cup sugar
3 Tbsp soy sauce
3 Tbsp oyster sauce
3/4 tsp garlic powder
3 Tbsp cornstarch
Place cornstarch in large plastic bag with chicken and toss to coat.
Pour canola oil in bottom of a large skillet. Brown chicken in skillet.
Mix water, sugar, soy sauce, oyster sauce, garlic powder and cornstarch in a small sauce pan. Stir over medium heat until it thickens.
Pour over browned chicken and simmer for a few minutes.
Server over white rice and sprinkle with sesame seeds and broccoli. If you want, you can steam the broccoli with the chicken for a few minutes but we were hungry!
Note from the Chef
This was not my favorite recipe ever and I don’t think we will make it again. When Eric has to add something to make it taste better, I take that as a hint that he doesn’t really like it.
Do you know what that means for you? I get to do fun bloggy stuffy this week! That means I get to do things to post on this blog! Today, I want to share what I made for dinner for the family on Saturday.
Yes, it was so much better than Chinese food! I invited Eric over, like I always do when I cook and everyone raved about it! Usually when I cook and everyone says its good I think they are just saying it because they didn’t have to cook and they want to encourage me to keep cooking (how many of you do that?…I know I do sometimes!). But Eric has brought it up again saying how good it was and that he wants me to cook it again. This is definitely going to be cooked again. They ate everything!
Okay so do you want to know why this is so good? It is because it is actual chicken. Okay you are probably thinking “Alyssa you are crazy, sweet and sour chicken is made out of chicken, duh”. But really its not the same, it seems healthier or at least less fake.
Warning: This takes approximately 1 hour and 45 mins to make so make sure you leave enough time to prepare.
I got this recipe from Joyously Domestic if you would like to check out her blog post.
I am going to say that this makes 5 normal size portions but if you have any boys or people that eat a lot, make more! Eric begged me to make a whole extra portion for him.
5 boneless chicken breasts
Salt and pepper
1 cup cornstarch
3 eggs, beaten
1/3 cup canola oil
Sweet and Sour Sauce
I made two batches of this, one for the chicken and one for custard bowls for during the meal. Almost everyone ate their entire portion at the table so both were gone! The second portion I made while the chicken was cooking and warmed it up before serving so I will leave this part as one portion in case you do the same.
3/4 cup sugar
4 tablespoons ketchup (I know, ketchup…go figure!)
1/2 cup distilled white vinegar
1 tablespoon soy sauce
Couple of shakes of garlic powder (I was too lazy to measure this out)
Preheat the oven to 325 degrees
Cut the chicken into cubes and shake salt and peper on them to taste.
Put the cornstarch and chicken into a gallon size ziploc bag and shake to coat the chicken.
Put the chicken in a bowl and then coat with the eggs.
Now this is my least favorite part because it makes me cringe doing this so I don’t have any pictures. But, pour your oil into your frying pan and brown the chicken. I did mine in two batches.
Sweet and Sour Sauce
I started this while the chicken was browning because it took me awhile but it is fine to start after.
Whisk all of the sauce ingredients together in a bowl.
Put the chicken into a 9×13 baking dish and then pour sauce over. Mix.
Bake the chicken for 45 mins at 325 degrees while stirring every 15 mins. Increase the temperature to 350 degrees and cook for another 15 mins. My family was too impatient so we didn’t do this last step and it turned out fine, but cook for another 15 mins stirring every 5 mins.
**Note: I haven’t tried this but I found another recipe that bakes at 350 for 15 mins, stir and then cook for another 15 mins stirring every 5 mins. Let me know if you try it an it works
You are all done! I was barely able to take a picture of my food because my dad need me to get something, but there weren’t any leftovers so I couldn’t snap a picture of the leftovers! But here is my blurry picture of this delicious dinner!
I’m a picky eater and don’t like things touching! Sorry for the blurry picture!
What is your favorite kind of Chinese food that you wish you could make at home? This is mine and now I know how to make it!!