Slow Cooker Chipotle Burritos with Homemade Pico de Gallo
Guest post from Brigette Shevy
Here’s a super easy dinner idea that makes use of that oh-so-versatile slow cooker! The homemade pico de gallo takes this recipe up a notch and is a fantastic way to use up some of those amazing garden tomatoes that are quite prolific right about now.
I’m always looking for meals that are healthy and budget-friendly. This one definitely makes the cut! If you add the optional beans and corn (see money-saving tip below), you can get a lot of mileage out of two pounds of meat.
Slow Cooker Chipotle Burritos
- 2 lbs. boneless, skinless chicken breasts (OR 2 pounds boneless beef round steak, cut into 5 or 6 pieces)
- 16 oz. salsa
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 canned chipotle pepper in adobo sauce*
- Flour or corn tortillas
- Homemade pico de gallo (see recipe below or your favorite store-bought salsa if you’re short on time)
- Optional toppings: shredded lettuce, sour cream, shredded cheese, black olives, avocado, etc.
Place chicken or beef pieces in a 3 or 4-quart crock pot. In a blender, combine the salsa, chili powder, oregano, and chipotle pepper. Blend for a few seconds until well mixed and pour over meat. Cover and cook on low for 6-8 hours. Shred meat with 2 forks. Serve on tortillas with pico de gallo and optional toppings.
Money-Saving Tip: To stretch this meal even further, stir in one can drained black beans and 1 cup corn to the cooked, shredded meat. Heat through.
*You can find chipotle peppers in a can in the Mexican section of your grocery store. Since this recipe only uses 1 chipotle pepper, I like to freeze the remaining peppers from the can in ice cube trays (1 pepper per cube). Once frozen, I store them in a ziptop bag in the freezer and use as needed in recipes.
Homemade Pico de Gallo
- 2 medium/large tomatoes, chopped
- 1/3 cup chopped sweet onion
- 2-4 Tablespoons chopped fresh cilantro (if you don’t like cilantro, use 1 teaspoon dried oregano)
- 2 garlic cloves
- 1-2 Tablespoons fresh lime (or lemon) juice
- 1 teaspoon chili powder
- ¼ teaspoon sugar
- Salt to taste
- Cayenne pepper or finely chopped jalapeño to taste, optional (I don’t use it)
Combine all ingredients in a bowl. Chill for several hours before serving to allow flavors to blend. (If you prefer a smoother texture, you can pulse all the ingredients together in a blender or food processor for a couple of seconds before chilling).
These recipes are so easy — and the perfect way to serve a hot meal without heating up your kitchen!
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3 and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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