Crock Pot Mexican Chicken Burritos

Mmm..num-num-num-num!

Happy #samplesunday that’s for sure!

This stuff was super easy and delicious! I let it cook, pretty much all day last Saturday, and did not feel guilty eating it. I loaded mine up with veggies as soon as it hit my tortilla and because my other half is not into my oh-so-delicious-colorful veggies 🙂 .

 

Here’s the main ingredients with some things I added like peppers, spring mix, and avocado. Other than that, the base of this dish is chicken. diced tomatoes, spices, and later rice, black beans, and corn.

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When it comes to my weekends, they’re either busy or I am really craving some time to myself. The last thing I am aiming to do is spend too much time cooking, especially when in my house it usually means making two meals, 1 for hubby and 1 (healthy) for me. 😀 With this dish, you just dump everything in, first your chicken, tomatoes, and spices. After that cooks for a couple of hours, you add in your rice, black beans, and corn.

Just look how delicious it’s already looking:

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It cooks for a few more hours or until the rice is finished, then you can plate it! We made ours in tortillas but you could just have this over a salad because it was dripping with juice but the chicken was tender. I added my veggies, rolled mine up, toasted both sides, and served with sour cream and salsa. Um, yum!

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Get the full recipe below:

 

Ingredients:

  • 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
  • 1 14.5-ounce can diced tomatoes
  • 1 cup chicken stock, divided, plus more if needed(I used more)
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • 1 cup brown rice
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup frozen corn

Optional toppings:

  • shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce, peppers

Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.

Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve with a selection of toppings or in tortillas. The mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups.

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