Slow Cooker Chicken Burrito Filling
Chicken, rice, black beans and corn come together in this hearty slow cooker burrito filling!
Servings: 8 -10 servings
Calories: 276kcal
Ingredients
- 1-2 cans 15 oz. black or pinto beans (or one of each), drained
- 1 1/2 cups frozen corn
- 1 10 oz. can green enchilada sauce
- 1 16 oz. jar salsa
- 1 4 oz. can diced green chilies
- 3 boneless skinless chicken breasts
- 3 cups cooked rice or 1.5 cups uncooked Minute Rice
- Chopped cilantro and/or green onions optional
- 1-2 tablespoons lime juice optional
- Tortillas for serving
Optional Toppings:
- Shredded cheese
- Sour cream
- Salsa
- Creamy Cilantro Lime Dressing
Instructions
- Add beans, corn, enchilada sauce, salsa, green chilies and chicken breasts to a slow cooker. Cover and cook on low for 6-8 hours, or on high for 4-5 hours.
- Twenty minutes before serving, remove chicken breasts from the slow cooker and shred. Add cooked rice (or uncooked Minute Rice), along with shredded chicken, to the slow cooker and stir. Just before serving stir in cilantro, green onions and lime juice, if using. Serve in warm tortillas with optional toppings.
Nutrition
Serving: 1g | Calories: 276kcal | Carbohydrates: 23g | Protein: 16g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 34mg | Sodium: 196mg | Fiber: 3g | Sugar: 3g