Slow Cooker Chipotle Burritos with Homemade Pico de Gallo
Ingredients
Ingredients for Chipotle Burritos
- 2 lbs. boneless chicken breast
- 16 oz. salsa
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 can chipotle pepper in adobo sauce*
- Flour or corn tortillas
- Pico de gallo
- shredded lettuce, sour cream, shredded cheese, black olives, avocado, etc. optional
Ingredients for Pico de Gallo
- 2 tomatoes chopped
- 1/3 cup sweet onion chopped
- 3 Tablespoons fresh cilantro chopped
- 2 garlic cloves
- 2 Tablespoons lime juice
- 1 teaspoon chili powder
- ¼ teaspoon sugar
- Salt to taste
- Cayenne pepper or finely chopped jalapeño to taste optional
Instructions
How to Make Chipotle Burritos
- 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.
How to Make Pico de Gallo
- Combine all ingredients in a bowl, or if you prefer a smoother texture, you may pulse the ingredients together in a blender for a few seconds.
- Chill for several hours before serving to allow flavors to blend.
Notes
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.
Find it online: https://moneysavingmom.com/slow-cooker-chipotle-burritos-with-homemade-pico-de-gallo/