Crock Pot Chicken Burritos - April 2016
Brianna Esposito • August 29, 2018
Slow cook all day and dinner is ready when you get home from work!
Ingredients-
- 1 1/2 pounds chicken breasts
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- 1 (15 oz.) can black beans, drained
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- 1/2 pound (8 oz.) frozen corn
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- 1 tablespoon chili powder
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- 1/2 tablespoon minced garlic
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- 1/2 teaspoon dried oregano
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- 1/4 teaspoon cayenne pepper
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- 1/2 bunch cilantro (optional)
- Fresh sliced avocado
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| Preparation-
- Add everything except the rice,
cheese, and cilantro to the slow cooker along with ¼ cup of water. Give
everything a good stir and make sure the chicken is covered in the mixture.
- Secure the lid on your slow
cooker and cook on low for 8 hrs.
- Near the end of the cooking
time, cook the two cups of rice according to the package directions.
- After 8 hours of cooking, carefully
remove the lid of the slow cooker. Stir with a fork to shred the chicken. Assemble
by placing rice on the bottom of the tortilla, the chicken mixture, shredded
cheese, fresh cilantro and fresh avocado and roll the tortilla.
Tried and true by the Platinum Crew. Enjoy!
-Bianca
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