Slow Cooker Chicken Burrito

Discover the effortless joy of creating mouth-watering chicken burrito with the latest recipe from James Brooks, designed especially for your Morphy Richards slow cooker. This chicken burrito recipe transforms simple ingredients into a flavour-packed meal with minimal effort. Ideal for busy weeknights or relaxed weekend gatherings!

Prep time: 15 minutes
Cooking time: 7 hours
Serves: 8-16 individual portions

Ingredients

• 1.3kg Skinless, Boneless Chicken Thighs
• 2 Taco Seasoning Packets
• 1 Tablespoon Lime Juice
• 1 Tablespoon Chicken Bouillon
• 2 Cans of Green Enchilada Sauce (~420g)
• Garlic and Salt to Taste
• 400g White Rice (cooked)
• 500ml of Water
• 5 Diced Tomatoes
• 2 Diced White Onions
• 1 Bunch Chopped Coriander
• Juice of 2 Limes
• 500g 0% Greek Yogurt
• 150g Grated Cheddar
• 120g Grated Mozzarella
• 8 Tortilla wraps

Method

Step 1: First, add the chicken, seasoning, lime juice, bouillon, enchilada sauce, garlic powder and salt to the slow cooker.

Step 2: Cook the mixture on low for 5-6 hours.

Step 3: Once cooked, add the rice, water, tomatoes, onions, coriander, limes, yoghurt, and cheese.

Step 4: Cook on low for a further 1 hour.

Step 5: Once cooked, add a generous amount to a tortilla and wrap tightly.

Step 6: Cover in Foil.

Step 7: Enjoy (or freeze for another day).

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