I always up for trying a new slow cooker recipe and this one was really good. I especially liked the cheesy sauce that goes over the top. Perfect for a cold winter night. Recipe and photo courtesy of barefeetinthekitchen.com.

Chicken Filling:

• 3 pounds boneless skinless chicken thighs
• 1 tablespoon cumin
• 1 tablespoon granulated garlic or garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon cayenne pepper

Burrito Ingredients:

• 6-8 flour tortillas or 12-16 corn tortillas
• 3/4 cup chopped roasted green chile or (1) 10-ounce can
• 1 cup shredded pepper jack cheese
• 2-3 tablespoons light flavored olive oil

Sauce Ingredients:

• 3 tablespoons butter
• 3 tablespoons all-purpose or brown rice flour
• 1 1/2 cup chicken broth
• 1/2 teaspoon cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup sour cream
• 1 cup shredded pepper jack cheese

Place chicken in the slow cooker. Sprinkle with cumin, garlic, salt, and pepper. Cover with lid and cook on low for 3-4 hours. When the chicken can be easily pulled apart, shred it and toss it in the juices in the crockpot. Preheat the oven to 350°F. Transfer the chicken to a large bowl, add 1 cup of shredded cheese, and the green chile. Stir to combine. Scoop the chicken mixture into the tortillas, about 3/4 cup of filling fits nicely in each flour tortilla. (About 1/3 cup of filling fits easily in the smaller corn tortillas.) Roll them up and place them snugly into a baking pan. Brush with olive oil. Bake 10-15 minutes, until lightly browned and crispy. While the burritos are in the oven, melt the butter in a large skillet over medium high heat. Add the flour and whisk until smooth. Slowly add the chicken broth and whisk until smooth. Add the cumin, salt, and pepper. Cook for 3-4 minutes, whisking and simmering until thickened. Remove from the heat. Add the sour cream and the remaining cheese, whisking until smooth again. Pour the sauce over the crispy burritos.