Thursday, March 8, 2012

Crock Pot Chicken Burritos

I love dinners that I can throw the ingredients in the crock pot and forget about it!!  When I saw this recipe at A Cookbook Blog, I knew my family would love it!  My crock pot must cook hotter than most...because cooking on low, my chicken would have been cooked through in 3...maybe 4 hours.  I put my chicken in the crock pot a couple of hours before I went to church Sunday and when I got home it was cooked and also a little dry(had been in the crock pot on low for ~6 hours)....SO I ended up adding about a cup of chicken stock so that the rice would have some liquid to cook in.  In the end it turned out great!! 

Crock Pot Chicken Burritos

1 lb. boneless skinless chicken breast (can be frozen)
1 can cream of chicken soup
1 cup salsa
1 cup minute rice (or regular rice, but will have to adjust cooking time)
1 can beans (I used black beans, I also rinse my beans first)

Directions:Combine chicken, soup and salsa. Let cook on low for 4-6 hours or high for 3-4 (may need to cook longer if you start with frozen chicken). Chicken is done when it falls apart when squeezed with a pair of tongs. Shred chicken up and add rice and beans. If using minute rice, cook for 15 more minutes. If using real rice, you will need to cook for about an hour.

Serve on flour tortillas with lettuce, more salsa, sour cream, tomatoes, and any other toppings you would like.

**I adjusted the cooking time from the original recipe.
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1 comment:

  1. I am so glad you like it! It's my family favorite too. I too, drain and rinse my beans... I should go add that to the recipe... And I will adjust my times. I usually add a bit of broth or extra salsa to soup it up a bit. :) Thanks for sharing the love!


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