Close-up of Slow Cooker Chicken Verde Burritos, as seen on The Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Slow Cooker Chicken Verde Burritos

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  • Level: Easy
  • Total: 4 hr 30 min
  • Active: 35 min
  • Yield: 6 servings
Chicken thighs are Ree's secret ingredient for richer flavor. Since they can withstand long, slow cooking, a little bit of meat can go a long way in a big batch of soup or stew.





Special equipment:
a 4- to 6-quart slow cooker
  1. For the chicken: Sprinkle the chicken thighs with the cumin, paprika, salt and pepper. Add the chicken to a 4- to 6-quart slow cooker. Top with the jar of salsa verde. Place the lid on the slow cooker and cook on low for 4 hours.
  2. Remove the chicken and shred with two forks. Return the chicken to the sauce and leave the slow cooker on warm.
  3. For the burritos: Cook the rice according to the package instructions. Place the black beans into a small pot and heat through on the stove. Blacken the burrito shells over the open flame of the stove to give them a little extra flavor, if desired. Add a little rice and black beans to the burrito shells, then top with chicken. Add the desired toppings before rolling and enjoying.