Erin's Recipe

Shredded Chicken Burrito's

Category: Main Course Meals

Serves 10, Prep time 15 minutes, Cook time >8 hours

1 4-6# whole chicken, thawed
1 package taco seasoning
2 14.5 oz cans of stewed tomato's
1 cup chopped onions
1 cup chopped green peppers
2 tablespoons cornstarch
1 package of large flour tortillas
1 package shredded Mexican cheese

Place onions, peppers, and both cans of stewed tomato's in bottom of slow cooker, mix in half of the package of taco seasonings. Place thawed chicken on top of vegetables, and sprinkle with remainder of taco seasonings. Cook on low for 8-9 hours.

Remove chicken from slow cooker, allow to cool. Remove veggies from slow cooker, set aside. Allow remaining liquid in slow cooker to cool.
Remove bones and skin from chicken as thoroughly as possible. (If desired, save bones in freezer from 2-3 small 4-6# chickens for a delicious home make chicken soup)Place de-boned meat in a large bowl, mix in veggies.
Pour cooled remaining liquid from slow cooker into a large saucepan, add cornstarch and whisk until well blended. Heat Saucepan to Medium, stirring often, for 20 minutes or until thick.
Preheat oven to 350 F.
Add one cup of thickened sauce to chicken/veggie mix, add more if desired. Fill Tortillas with chicken/veggie mix and place in large casserole pan. Cover burritos with a few spoonfuls of the leftover sauce and cover with cheese. Place in oven for 15-20 minutes or until cheese is bubbly.

I threw this together after having played with my new Crock Pot for about a month. I love it because it doesn't cost a lot and it's versatile. You can substitute almost any veggie you'd like, I used a mix of yellow, green, and red peppers. You could add a little heat with some hot peppers or a small can of green chile's.