The spicy shredded chipotle chicken in these burritos has become a staple in our house. We often make a huge batch in the beginning of the week and use it in all sorts of dishes. It’s great in tacos, over rice, or even with eggs for breakfast.
6 to 8 chipotle peppers in adobo sauce, plus 1 tbsp of sauce
4 cloves garlic, minced
¼cuporange juice
¼ cup light brown sugar
2 tbspsoy sauce
2 tbspmolasses
3 boneless skinless chicken breasts
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
salt and pepper, to taste
For the Burritos:
8 flour tortillas, burrito-sized
2 avocados, sliced
3 cupsSpanish rice
2 cupsMexican Blend cheese, shredded
Serve with:
guacamole
tomatoes, chopped
red onion, diced
sour cream
Instructions
Add the onion, tomato paste, chipotle peppers and adobo sauce, garlic, orange juice, light brown sugar, soy sauce, and molasses to a blender. Blend until smooth, then pour the mixture into a slow cooker.
Add the chicken breasts to the slow cooker and cook on high for 3 to 4 hours, or until the chicken is cooked through and the meat can be easily shredded with a fork. About 1 hour before the chicken is done cooking, add the black and pinto beans (you may add these at the beginning, but you risk the chance that the beans become a little mushy).
Once the chicken breasts are cooked though, remove them from the crock pot and shred with a stand mixer or two forks. Return the shredded chicken to the crock pot and let it cook for an additional 20 minutes to soak up the sauce. Salt and pepper to taste.
To Assemble the Burritos:
Add a few spoonfuls of the rice, chicken mixture, cheese, and avocado slices to each tortilla. Roll the tortillas up tightly and serve immediately with guacamole, tomatoes, onions, and sour cream.