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Slow Cooker Cheesy Chicken Burrito

Butte, MT, United States / KBOW
Feb 3, 2020 | 11:31 AM


Slow Cooker Cheesy Chicken Burrito

Ingredients

  • 1 lb chicken tenders or boneless breasts
  • 1 pkg taco seasoning
  • 1 16 oz jar salsa
  • 1 can black beans drained
  • 1 can pinto beans drained
  • 3 cups shredded cheese I use a mixture of pepper jack and cheddar
  • 6–8 burrito sized tortillas
  • 1 teaspoon olive oil
  • pinch of chopped cilantro
  • juice of 1 lime

Garlic Lime Rice

  • 2 cups cooked white rice I use long grain rice
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 3 tablespoons chopped cilantro or more if you like it
  • Juice of 2 limes
  • 1 teaspoon kosher salt

Pico De Gallo

  • 3 Roma tomatoes cored and diced small
  • 1 cup onion finely diced
  • 1 jalapeo seeded and minced
  • 2 tablespoons fresh chopped cilantro
  • 1/4 teaspoon Salt
  • Juice of 1 lime

Instructions

  1. In a slow cooker add chicken, salsa and taco seasoning. Cook for 2 hours on high

  2. When chicken is done shred with two forks allowing it to mix with the juices. Add bean and cilantro and mix until combined.

For the Garlic Lime Rice

  1. In a large pot add butter and garlic, cook until fragrant about 1 minute. Add cooked rice and lime juice, cilantro and salt and mix until combined.

Pico De Gallo

  1. In a small bowl add tomatoes, onion, jalapeno, salt, lime juice and cilantro. mix until combined and set aside.

  2. Add some shredded chicken and rice, into the tortillas then add cheese (about 1/4 cup each) and Pico De Gallo. Tuck the sides in and roll the burrito up.

  3. Heat a skillet on medium low and add olive oil, add the wrapped burritos seam side down and heat for 4-5 minutes turning the burritos every minute so they don’t burn. You just want the tortilla to get a little crispy and the cheese to melt. Serves 6-8

  4. Garnish with guacamole and sour cream