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Thursday, October 14, 2010

Apricot Chicken Burrito's

"What's for dinner?" is a universal question I am sure...and one that most mom's (or dad's, if they are the one's cooking) dislike. I hear it every single day come rain or shine. Most days, I have a menu posted in the kitchen that I can refer the family to so that they know what is cooking the entire week at our house, and I usually hear a few moans and groans as they see something posted that just doesn't fit their fancy...I guess you can't please everyone all of the time, right?! On this particular day, I tried out my creative cooking skills and I came up with this yummy crock pot/slow cooker recipe (thanks Jessie for inspiring me to pull out the crock pot and put it to good use)....and I got praises from the entire family. I heard "This is VERY tasty, Mom!" "WOW, thats really, really good." "Is there enough for me to have for lunch tomorrow?"....so I guess it was a hit and one that I will put a "star" by in my recipe files. That way I know that everyone liked it and it's definitely one to make again. You gotta love those dinner times when the entire family loves what you made, cleans their plate and leaves the table grinning ear to ear...those are the nights that you can walk away from the kitchen knowing you did a good deed for the day...might be the only one some days, but hey, you give what you can give...right?!

Apricot Chicken Burrito's

6-8 boneless, skinless chicken breast
1/2-1 c. soy sauce (I added 1/2 c. to mine because I like my sauce thicker...add more if you like the sauce
thinner)
1 large jar (approximatley 32 oz) apricot preserves
1 t. garlic powder

1 package tortilla shells
diced tomatoes
diced avocado
sour cream
2-3 c. HOT cooked rice
grated cheese

Spray pan coating in bottom and sides of crock pot. Place uncooked chicken in and add 1 c. water. Cook on high for 4-5 hours (time will vary depending on your crock pot) or until chicken will tear apart easily. Remove chicken from crock pot and drain all water. Shred chicken and place back in the crock pot.

Mix soy sauce, garlic powder and apricot preserves in a small bowl until well blended. Pour over cooked, shredded chicken. Continue to cook in crock pot for 2 hours on LOW. Stir periodically so that it won't stick.

Heat small amount of oil in a frying pan, just enough to cover the bottom of the pan. Place one tortilla shell on a flat work space. Using a slotted spoon (you don't want TOO much sauce with your chicken), place chicken (the amount you want, I heaped the ones I made, they were really big) down the center of the tortilla. Add cooked rice (as much or little as you want) and grated cheese. Roll tortilla up, burrito style and place in hot oil. Cook until outsides are browned. Repeat until you have used up your tortillas....or made as many burritos as you wanted. Top with diced tomatoes, avocado's and a dollop of sour cream....YUMMY!!!

Happy Cooking~
Julie

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