In stock
SKU
4235 4097 5004 5002 R186

4235 Smoked Chipotle Shredded Chicken Burritos

4235 Smoked Chipotle Shredded Chicken Burritos

Season chicken on both sides with Cyprus Wild Garlic Salt and Ground White Pepper.  In a skillet over medium high heat, evenly coat surface with Olive Oil and sear chicken thighs on both sides.  Add chicken to the crock pot.  In the same skillet, brown the onions.  Season with Mediterranean Oregano, Ground Cumin, and Minced Garlic.  Once garlic has softened transfer mixture to the crock pot.  Pour chicken stock, diced tomatoes, and Smoked Chipotle Salt into crock pot.  Stir, cover, and cook on low for 8 hours.

Remove chicken from the crock pot and use 2 forks to pull the meat apart into shreds.  Stir in enough of the cooking liquid to reach desired consistency.  Spoon chicken into tortillas, top with cheddar cheese, Pico de Gallo Salsa, and sour cream.  Roll up tortillas and enjoy.

- 3 pounds boneless skinless chicken thighs

- 3 tomatoes, diced

- 1 small onion, diced

- 1 tablespoon (4235) Smoked Chipotle Salt

- 1 tablespoon (5004) Whole Mediterranean Oregano

- 1 tablespoon (5002) Ground Cumin

- 1 tablespoon (5030) Minced Garlic

- ½ cup unsalted chicken stock

- 1 teaspoon (4097) Cyprus Wild Garlic Salt (Flake)

- ½ teaspoon (5194) Ground White Pepper

- 1 tablespoon Olive Oil

- 1 cup shredded cheddar cheese

- 12 tortillas

- Pico de Gallo Salsa

- sour cream

Serve with a side of rice and beans. Alternate serving is to create a shredded chicken salad using tortilla chips as the base.

Prepared in a slow cooker and bursting with flavor

 

 

More Information
SKU 4235 4097 5004 5002 R186
Ingredients

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Prep Time 15 Minutes
Cook Time 8 Hours
Total Time 8 Hours
Yield 12 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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