Sweet and Savory Crock Pot Breakfast Burritos

Ingredients

Main Components:
- 4 boneless chicken thighs
- 4 large russet potatoes, peeled and diced
- 6 slices of bacon, cooked and crumbled
- 6 tortillas
- 1 cup cheddar cheese, shredded

Fresh Produce:
- 2 peaches, diced
- 1 green chile, diced
- 1 onion, diced
- 6 oz mushrooms, sliced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 1/4 cup chives, chopped

Canned & Packaged Goods:
- 1 can black beans, drained and rinsed

Sauces & Dressings:
- 1 cup salsa
- 1/2 cup ranch dressing
- 1 tablespoon Cajun dressing

Spices & Seasonings:
- 1 tablespoon oil
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper

Dairy:
- 1/2 cup sour cream

Instructions

1. Prepare the Chicken and Potatoes:
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced onion, and sauté for 2-3 minutes until translucent. Add chicken thighs, potatoes, salt, and pepper. Cook for another 5 minutes, turning chicken to brown both sides.

2. Crock Pot Assembly:
Transfer the chicken and onion mixture to a 6-quart crock pot. Add black beans, green chile, mushrooms, bell pepper, celery, peaches, salsa, and vinegar. Pour the ranch dressing and Cajun dressing over the mixture. Stir gently to combine the ingredients.

3. Cook in Crock Pot:
Cover the crock pot and cook on low for 6 hours or on high for 3 hours. Check for chicken doneness, ensuring it's cooked thoroughly (internal temperature should reach 165°F).

4. Prepare Bacon and Tortillas:
About 30 minutes before serving, cook bacon in a skillet over medium heat until crispy. Remove and let drain on a paper towel, then crumble. Heat tortillas in the oven at 200°F or wrap them in a damp cloth and microwave for 30 seconds to make them pliable.

5. Assemble the Breakfast Burritos:
Shred the cooked chicken in the crock pot using two forks, and mix it with the surrounding ingredients. Lay each tortilla flat and spoon about 3/4 cup of the crock pot mixture into the center of each. Top with cheddar cheese, sour cream, crumbled bacon, and chives.

6. Serve:
Roll the tortillas around the filling, folding the edges in as you go, to form burritos. Slice each burrito in half and serve warm with optional sides of dill pickles and additional salsa for dipping.

Preparation & Cooking Times

- Preparation Time:
PT30M
30 minutes

- Cooking Time:
PT6H
6 hours

Total Time

- PT6H30M
6 hours and 30 minutes

Type of Dish

Breakfast

Keywords

Crock Pot, Breakfast Burritos, Savory Peaches, Chicken Breakfast, Easy Crock Pot Recipe, Comfort Food, Make Ahead Breakfast, Slow Cooker Meals, Brunch Recipe

Recipe Yield

Serves 4 adults

Calories

Total: 2,400 calories

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