Chicken Con Queso Burritos #SundaySupper

The perfect easy meal for a Cinco De Mayo party or Mexican Fiesta. Is good anytime of year!


  • 2 lbs boneless, skinless, chicken breasts
  • 1 cup of chicken broth
  • 2 small jalapeno peppers, seeded and sliced
  • 2 cloves garlic, minced
  • 3/4 tsp. of ground cumin
  • 1/2 tsp. of salt
  • 1/2 tsp. of pepper
  • 1/4-1/2 cup of Chipotle Peppers In Adobo Sauce (less for less spice, more for more spice ... we used the whole can but removed the chipotle peppers before serving)
  • 1/2 cup of sour cream
  • 1 cup shredded mexican style cheese
  • Cilantro
  • black olives
  • avocado, sliced
  • shredded lettuce
  • Flour tortillas


  1. Place chicken in your slow cooker.
  2. Pour in the broth.
  3. Add the jalapenos, minced garlic, ground cumin, salt and pepper.
  4. Cover and cook for 3 hours on High, 6 hours on low.
  5. When done, remove the chicken from the crockpot and shred. Return the chicken to the crockpot and stir in the chipotle peppers in adobo sauce, shredded cheese and sour cream.
  6. Cover and cook for another 30 minutes or so.
  7. Spoon chicken onto flour tortillas with a bit of sauce (if you want to thicken sauce a little, add a little cornstarch, but it's fine if it's loose).
  8. Top with black olives, avocado, shredded lettuce and cilantro. To cut the heat, add a little sour cream if desired. Fold up like a burrito and chow down. Yum!


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