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Hatch Chicken Burritos


For The Shredded Chicken

  • 4 chicken breasts, boneless, skinless
  • 1 large onion, chopped
  • 12 oz jar Hatch Valley Salsa, from Trader Joe's®
  • 1/2 tsp ground cumin
  • 1/2 tsp red crushed peppers

For The Burritos

  • 12+ flour tortillas
  • 2-3 cups charro beans
  • 3 cups Jack cheese, grated
  • 2-3 large avocados, diced
  • 1/2 cup cilantro, chopped
  • 1/2 cup salsa


For The Shredded Chicken

  1. Lightly spray a 6 quart crock pot with a non stick spray.
  2. Place onions in bottom of crock pot and then top with chicken breasts.
  3. Sprinkle cumin and red crushed peppers on top of chicken then pour hatch salsa over the top.
  4. Cover and cook on high for 5-6 hours or on low for 10-12 hours.
  5. Shred, continue cooking for another half hour. Use for tacos, burritos, nachos or eat with rice and beans or mashed potatoes.

Assembling The Burritos

  1. Heat tortillas before filling.

  2. Shred chicken and add a couple spoonfuls to the center of each tortilla.

  3. Sprinkle with cheese, add some charro beans, and then top with avocados, salsa and cilantro. Roll up and enjoy!