Crock Pot Chicken Burritos
Servings 8 servings
Ingredients
- 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
Instructions
- 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.
