Slow Cooker Cheesy Chicken Burrito
Servings 8
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 jalapeño seeded and minced
- 2 tablespoons fresh chopped cilantro
- 1/4 teaspoon Salt
- Juice of 1 lime
Instructions
- In a slow cooker add chicken, salsa and taco seasoning. Cook for 2 hours on high
- 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
- 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
- In a small bowl add tomatoes, onion, jalapeno, salt, lime juice and cilantro. mix until combined and set aside.
- 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.
- 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
- Garnish with guacamole and sour cream
Notes
**Notes** You can keep the burritos wrapped individually in saran wrap in the refrigerator for a quick meal. Throw them in the microwave for a minute before crisping up in the pan to make sure they are hot all the way through.