I can’t get over how easy this recipe is! Talk about a real time saver. I love this stuff. I’ll be making slow cooker burrito filling again very soon. So, I followed Sally’s recipe and lo and behold the burrito filling came out amazingly well. My kids and husband were truly impressed by it. In fact, my husband loved it so much he took leftovers to work with him the next day. Win for #teammom.
This slow cooker burrito filling recipe is insanely easy to follow and the results are remarkable. Yum!
Ingredients
1½ pounds (about 4) boneless, skinless Tyson chicken breasts
1 packet taco seasoning
2 cups salsa (I used mild, thick and chunky)
1½ cups (about 1 can) Bush’s black beans, rinsed and drained
1½ cups Green Giant frozen corn
½ cup long grain white rice
1 cup College Inn 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 3½ hours, stirring the top layer after 2 hours.
After 3½ 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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Spoon hot burrito filling into warm tortillas or taco shells. Yum!!
