Not much gets a Minnesota kid more excited than a snow day! Last week, my kids were really hoping that school would be cancelled due to the cold weather and blizzard conditions. Unfortunately, they didn’t get a day off, but they were super happy that they got two late starts and an early dismissal. They blame the fact that they didn’t get a day off, even though the school in surrounding communities did, on their superintendent. The kids say that he used to live in Alaska, so he doesn’t get too worried about the weather in Minnesota. One of the day’s last week, I made Crock Pot Chicken Burritos for dinner and we love how they turned out.
Cut chicken into cubes, place it in the slow cooker and sprinkle with a packet of taco seasoning.
Add salsa and stir to coat the chicken.
Next, add some frozen corn.
And some rinsed and drained black beans.
Sprinkle with rice. Then, pour the chicken broth over the top of the rice. Gently stir together the rice, corn and beans, leaving the chicken on the bottom of the crock pot.
Note: Adding the rice to the crock pot makes it soft and a little mushy. If you are super picky about your rice, leave the rice and broth out of the crock pot and cook your rice separately.
Cook on low for 3 1/2 hours, stir the top layer of rice, corn and beans after 2 hours.
After 3 1/2 hours, mix everything together and check to see if the chicken is fully cooked. Continue cooking for an additional 30 minutes or until fully cooked. If there is too much liquid in the slow cooker, leave the lid off for the last 20-30 minutes.
Use the chicken burrito mixture to fill tortilla shells and top them with cheese, guacamole, salsa, sour cream and cilantro. We loved how these Crock Pot Chicken Burritos turned out! I warmed up some of the leftovers for lunch the next day and ate them with tortilla chips.
- 1 1/2 pounds about 4 boneless, skinless chicken breasts
- 1 packet taco seasoning
- 2 cups salsa I used mild, thick and chunky
- 1 1/2 cups about 1 can black beans, rinsed and drained
- 1 1/2 cups frozen corn
- 1/2 cup long grain white rice
- 1 cup chicken broth
- 8 round tortillas
- Additional toppings if desired: guacamole, sour cream, salsa, shredded cheese and cilantro
- Cut the chicken breasts into cubes and put them in the crock pot.
- Sprinkle with taco seasoning.
- Add salsa and stir to coat.
- Top with corn, black beans, rice and chicken broth, gently stir these 4 top ingredients, leaving the chicken on the bottom.
- Cook on low for 3 1/2 hours, stirring the top layer after 2 hours.
- After 3 1/2 hours, stir everything together and check to see if the chicken is fully cooked. Continue cooking for an additional 30 minutes, if necessary.
- If there is too much liquid, leave the lid off for the final 20-30 minutes.
- Note: Adding the rice to the crock pot makes it soft and a little mushy. If you are super picky about your rice, leave the rice and broth out of the crock pot and cook your rice separately.
Love Crock Pot Recipes? Here are a few more to try: