Slow-Cooked Chicken, Broccoli and Corn Burritos

Ingredients

• Skin-on chicken thighs (Amount not stated; arrange in the slow cooker. Remove bones and cut into strips after cooking.)
• 1 Lemon (Juice squeezed over the chicken)
• 1 tsp Salt (For seasoning the chicken)
• Black pepper (Several turns of a grinder, plus more to taste)
• 2 tsp Olive oil (The instructions specify using 1 tsp to cook the corn; total listed amount is 2 tsp.)
• 125 g Sweetcorn
• 1 tsp Salt (For cooking the sweetcorn; included within the 2 tsp salt listed overall)
• 250 g Broccoli (Cut into small florets)
• Water (For steaming the broccoli)
• 3 tbsp Mayonnaise (Mayo)
• 1 tsp Hot sauce (Fermented hot sauce suggested if available)
• 2 Tortillas (Use your preferred tortillas)
• Salt (To taste, if additional seasoning is needed)
• Black pepper (To taste, if additional seasoning is needed)

Steps

1. 1

   Arrange the skin-on chicken thighs in a slow cooker. Squeeze the lemon over them, season with 1 tsp salt and several turns of black pepper, and cover with the cooker lid.

2. 2

   Slow-cook the chicken for about 6 hours. The author prefers 6 hours on high in a ceramic Crockpot, but notes an older cooker may overcook it; if unsure, use 6 hours on low for tender, juicy meat that falls from the bone. A timer-equipped slow cooker can be started before leaving for work.

3. 3

   For extra browning after slow cooking, optionally air-fry the chicken for 6 minutes at 190°F.

4. 4

   Set a pan over medium-high heat and add 1 tsp olive oil.

5. 5

   Add the sweetcorn and 1 tsp salt to the pan. Cook until some kernels are dark brown or slightly blackened.

6. 6

   Bring water to a boil in a shallow pan. Cut the broccoli into small florets, then steam for 5 minutes, until tender but still bright green.

7. 7

   When ready to eat, pull the cooked chicken away from the bones and cut it into strips. Transfer the chicken to a bowl.

8. 8

   Add the cooked sweetcorn and broccoli, mayonnaise, and hot sauce to the chicken. Mix together, taste, and add salt and pepper if needed; the author notes the existing seasoning may be sufficient.

9. 9

   Warm each tortilla on both sides until pliable and easy to handle.

10. 10

    Use half the filling for one burrito. Roll it up and cut it if desired, then repeat with the remaining filling and tortilla.

Notes

The ingredient list does not state the amount of chicken, although the instructions specify skin-on chicken thighs. The post lists 2 tsp olive oil and 2 tsp salt overall, while the method explicitly assigns 1 tsp of each to the corn and 1 tsp salt to the chicken; remaining amounts are not clearly allocated. Tortilla type is unspecified.

Nutrition per serving

• main
• dinner
• Mexican-inspired
• slow-cooked
• easy
• high-protein