Oh, my friends, if there’s one recipe that has saved my sanity on more chaotic weeknights than I can count, it’s these crock Pot Chicken wraps. Honestly, sometimes I feel like I should have a shrine dedicated to this dish. It’s the kind of meal that practically makes itself, and the result? Pure, unadulterated comfort wrapped in a soft tortilla. When I first stumbled upon the idea of slow-cooking chicken for wraps, I was a little skeptical. Would it be dry? Bland? But let me tell you, this method yields the most incredibly tender, flavorful chicken you can imagine, all with minimal effort. It’s like the ultimate shortcut to a delicious, family-pleasing dinner, and I just can’t keep it to myself any longer. If you thought chicken wraps were just for quick lunches, prepare to have your mind (and your taste buds) blown!
What are crock pot chicken wraps?
So, what exactly are these magical crock pot chicken wraps? Think of them as your favorite shredded chicken recipe, but elevated. We’re talking about chicken breasts or thighs that have been lovingly simmered in a Slow Cooker with a few key flavor boosters until they’re fall-apart tender. Then, we shred that chicken and mix it with a creamy, tangy sauce that’s just divine. The magic really happens when you pile this glorious chicken mixture into warm tortillas, adding your favorite crunchy toppings. It’s essentially a deconstructed taco meets a hearty sandwich, but way more fun and infinitely more satisfying. It’s not just a meal; it’s a whole experience of deliciousness that’s ridiculously easy to pull off.
Why you’ll love this recipe?
There are so many reasons why this recipe has become a staple in my kitchen, and I just know you’ll fall in love with it too. First and foremost, the FLAVOR is out of this world. The slow cooking process infuses the chicken with so much depth, and the creamy sauce just ties it all together beautifully. It’s savory, slightly tangy, and so incredibly satisfying. Then there’s the SIMPLICITY. Honestly, the hardest part is chopping an onion. You toss everything into the Slow Cooker, set it, and forget it. It’s a lifesaver on those days when you get home late or just don’t have the energy for anything complicated. Plus, it’s incredibly COST-EFFECTIVE. Chicken breasts are usually a budget-friendly protein, and the rest of the ingredients are pantry staples. You get a gourmet-tasting meal without the gourmet price tag! And let’s talk about VERSATILITY – this is where it really shines. You can customize these wraps a million different ways. I’ve served them for casual family dinners, laid out a build-your-own wrap bar for parties, and even packed leftovers for lunches. It’s a dish that adapts to your mood and your pantry. What I love most about this is that it’s proof that incredible flavor doesn’t have to mean hours in the kitchen. It’s a true weeknight warrior.
How do I make a crock pot chicken wrap?
Quick Overview
This recipe is wonderfully straightforward. You’ll simply combine chicken and a few key ingredients in your Slow Cooker and let it do all the work. Once the chicken is tender and easily shreddable, you’ll mix it with a simple, delicious sauce. Finally, you’ll pile that amazing filling into your favorite tortillas with whatever toppings your heart desires. It’s a hands-off approach to a flavor-packed meal that’s perfect for busy days.
Ingredients
What is the recipe for Slow Cooker Chicken?
2-3 boneless, skinless chicken breasts (about 1.5-2 lbs) – I usually go for breasts because they’re leaner, but thighs work wonderfully too if you like a richer flavor.
1 medium onion, thinly sliced – This adds a fantastic sweetness and depth as it cooks down.
2 cloves garlic, minced – Because is anything really complete without garlic?
1 cup low-sodium chicken broth – This keeps the chicken moist and adds a savory base.
1 tablespoon Worcestershire sauce – A secret weapon for umami flavor!
1 teaspoon smoked paprika – For a hint of smoky goodness.
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
For the Creamy Sauce:
1/2 cup mayonnaise – This is the base for our creamy goodness.
1/4 cup plain Greek yogurt or sour cream – I love using Greek yogurt for a tangier, healthier twist, but sour cream is also delicious!
2 tablespoons Dijon mustard – It adds a lovely sharp bite.
1 tablespoon apple cider vinegar – For that essential tanginess.
1 teaspoon hot sauce (optional, for a little kick) – Adjust to your spice preference!
Salt and pepper to taste
For Serving:
8-10 large flour tortillas or your favorite wraps – Warm them up for the best experience.
Your favorite toppings! (See serving suggestions below for ideas)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
There’s no preheating a pan for this one, which is part of its charm! Just grab your slow cooker. You don’t need to grease it for this recipe; the chicken and broth will keep things from sticking.
Step 2: Mix Dry Ingredients
This step is more about arranging than mixing. Place the sliced onion in the bottom of your slow cooker. Lay the chicken breasts on top of the onions. Sprinkle the minced garlic, smoked paprika, salt, and pepper evenly over the chicken.
Step 3: Mix Wet Ingredients
In a small bowl, whisk together the chicken broth and Worcestershire sauce. Pour this mixture evenly over the chicken and onions in the slow cooker.
Step 4: Combine
Secure the lid on your slow cooker. This is where the magic begins. Set your slow cooker to LOW for 6-8 hours or HIGH for 3-4 hours. The exact time will depend on your slow cooker and the thickness of your chicken.
Step 5: Prepare Filling
Once the chicken is cooked through and easily shreds with a fork, carefully remove it from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the chicken. Leave the onions and cooking liquid in the slow cooker.
Step 6: Layer & Swirl
Now, let’s make that dreamy sauce. In a medium bowl, combine the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, apple cider vinegar, and optional hot sauce. Whisk until smooth and creamy. Season with salt and pepper to taste. Taste and adjust seasonings as needed – you want it to be just right!
Step 7: Bake
Add the shredded chicken and the cooked onions back into the slow cooker with the cooking liquid. Pour about half to two-thirds of the creamy sauce over the chicken mixture. Stir everything together until the chicken is well-coated. Let it cook on HIGH for another 20-30 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly. You want it nice and saucy!
Step 8: Cool & Glaze
This recipe doesn’t require baking after shredding, but you will want to let the chicken mixture sit for a few minutes after the final cook in the slow cooker to allow it to cool slightly before assembling the wraps. This also helps the sauce to coat the chicken even better.
Step 9: Slice & Serve
Warm your tortillas – I love to do this in a dry skillet or briefly in the microwave. Spoon a generous amount of the saucy crock pot chicken mixture onto each tortilla. Add your favorite toppings, wrap them up, and enjoy! For serving, I usually just place them on a platter, but for a more formal setting, you could certainly cut them in half.
What to Serve It With
This is where the fun really begins! The beauty of these crock pot chicken wraps is how versatile they are. They’re fantastic on their own, but adding toppings takes them to a whole new level. For Breakfast or Brunch, think outside the box! While it’s a dinner favorite, I’ve been known to whip up a batch for a hearty weekend brunch. Serve them with a side of scrambled eggs, some crispy bacon, and maybe a fruit salad. You could even add some avocado slices or a sprinkle of cheese to the wraps themselves. For a more substantial meal, consider serving these with a side of roasted sweet potato fries or a crisp, fresh salad. I’m a big fan of a simple arugula salad with a lemon vinaigrette; it cuts through the richness of the chicken. As a Dessert, well, these aren’t exactly dessert, but they’re so satisfying, they feel like a treat! And for Cozy Snacks, these are perfect for movie nights or a relaxed family gathering. Just lay out all the toppings and let everyone build their own perfect wrap. It’s always a hit!
Top Tips for Perfecting Your Crock Pot Chicken Wraps
Over the years, I’ve picked up a few tricks that I think really elevate these crock pot chicken wraps from good to absolutely phenomenal. For the onions, I always slice them thinly. If you’re not a huge onion fan, you can chop them finer or even skip them, though I think they add such a crucial layer of sweetness. When shredding the chicken, make sure it’s still warm; it makes it SO much easier. If you’re using chicken breasts and find them a little dry after shredding (it happens!), just add a little more chicken broth or a splash more of the creamy sauce to moisten them up. The key to the creamy sauce is tasting and adjusting. Don’t be afraid to add a little more Dijon, vinegar, or even hot sauce until it’s perfect for *your* palate. I’ve even experimented with adding a touch of honey to the sauce for a subtle sweet-and-savory balance, which my kids absolutely adored. For the wraps themselves, always warm them up! A quick zap in the microwave or a few seconds in a dry skillet makes all the difference in texture and how well they hold up. When it comes to toppings, my absolute favorite combo is shredded lettuce for crunch, diced tomatoes for freshness, and a sprinkle of shredded cheddar cheese. But honestly, the possibilities are endless! Pickled red onions add a fantastic tang, and some sliced jalapeños will give it a spicy kick. I learned the hard way that if you overfill the wraps, they can become difficult to eat, so start with a moderate amount of filling and add more if needed. And if your slow cooker runs hotter than mine, err on the side of a shorter cooking time on the LOW setting to prevent the chicken from drying out too much before you shred it.
Storing and Reheating Tips
Leftovers are the best! If you have any of this amazing crock pot chicken filling left, store it in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavors have more time to meld. For Reheating, you have a few options. You can gently reheat the chicken mixture in a skillet over medium-low heat, stirring occasionally until warmed through. You can also microwave it in a covered dish, again, stirring halfway through. If the mixture seems a little dry after refrigerating, add a tablespoon or two of chicken broth or a little extra sauce before reheating. If you’re planning to freeze some, let the cooked chicken mixture cool completely first. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. It should last in the freezer for up to 2-3 months. To thaw, transfer it to the refrigerator overnight and then reheat as usual. For the Glaze, I always recommend adding the sauce *after* the chicken has finished cooking in the slow cooker and you’ve shredded it. This way, you can control the consistency and ensure it coats everything perfectly without becoming too thick or too thin during the slow cooking process. If you’re freezing the filling, store the sauce separately if you prefer, or mix it in before freezing. For enjoying a fresh wrap, I never add the sauce to the filling until I’m ready to serve it, as it can make the tortillas soggy if it sits too long.
Frequently Asked Questions
Final Thoughts
I truly hope you give these crock pot chicken wraps a try. They’re more than just a recipe; they’re a little bit of kitchen magic that makes life so much easier and tastier. The way the chicken becomes so tender and flavorful, the simple yet satisfying creamy sauce, and the endless possibilities for toppings make this a dish that never gets old. It’s the kind of recipe that earns rave reviews from everyone who tries it, and the best part is, you barely have to lift a finger! If you’re a fan of easy, comforting meals that pack a punch of flavor, you’re going to adore this. For those who love this kind of effortless slow cooker magic, you might also enjoy my Slow Cooker Pulled Pork or my Easy Chicken Enchiladas. I can’t wait to hear how your crock pot chicken wraps turn out, and what incredible topping combinations you come up with! Please share your thoughts and any creative twists you try in the comments below. Happy cooking!
Crock-Pot Buffalo Chicken Wraps
Ingredients
Main Ingredients
- 24 oz Boneless, skinless chicken breasts
- 1 stalk Celery, diced
- 0.5 cup Onion, diced
- 1 clove Garlic, minced
- 16 oz Chicken broth (low sodium)
- 0.5 cup Buffalo wing sauce (such as Frank's RedHot)
- 6 large Lettuce leaves (Bibb or Iceberg)
- 1.5 cups Shredded carrots
- 2 stalks Celery, cut into matchsticks
Instructions
Slow Cooker Instructions
- Place chicken breasts, diced celery, diced onion, minced garlic, and chicken broth in a slow cooker.
- Cook on high for 4 hours, or until chicken is cooked through and easily shreds.
- Remove chicken from the slow cooker, reserving about 0.5 cup of the broth. Discard the rest of the broth.
- Shred the chicken with two forks. Return the shredded chicken to the slow cooker with the reserved broth and buffalo wing sauce. Set to high for 30 minutes to allow flavors to meld.
- To prepare lettuce wraps, place about 0.5 cup of buffalo chicken in each lettuce leaf. Top with shredded carrots, celery matchsticks, and your favorite dressing (such as blue cheese or ranch).
