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Shannon Naughton's Chicken Burritos

Chicken Burritos Shannon Naughton
Burritos with Chicken, Veggies, and Rice
skill level
Easy
time
Over 120min
servings
8
cost
$
Contributed by :
Chicken Burritos Recipe: The shredded chicken becomes tender and spicy when slow cooked with salsa. Pair with your favorite rice and vegetables.
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ingredients
  • 1 pound Boneless Skinless Chicken Breasts
  • 1 pound Boneless Skinless Chicken Thighs
  • 16 ounce jar Salsa
  • 1 bag frozen Veggies (corn; peas; etc.)
  • box of Instant Rice
  • 1 package Burrito-Sized Tortillas
  • Shredded Cheese 
  • Guacamole to serveSour Cream to serve 
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 pound Boneless Skinless Chicken Breasts
    1 pound Boneless Skinless Chicken Thighs
    16 ounce jar Salsa
    Place chicken, salsa, and ½ jar of water in crock pot. Cook chicken on low for 6 hours. With 30 minutes of cooking time left on crockpot, add frozen veggies.
  • 2
    box of Instant Rice
    Then prepare your favorite rice according to directions on package.
  • 3
    1 bag frozen Veggies (corn; peas; etc.)
    When chicken is done cooking, transfer to a bowl and shred. Pour vegetables through strainer and reserve liquid. Add veggies to chicken. If it seems too dry, you can add some reserved liquid from crock pot (Or, use enchilada sauce in place of the reserved liquid.) 
  • 4
    1 package Burrito-Sized Tortillas
    Shredded Cheese 
    Place chicken, rice mixture, and shredded cheese in tortilla and roll. Place in a rectangular baking dish. Sprinkle any remaining cheese over burritos and bake at 350º for 20 to 30 minutes. 
  • 5
    Guacamole to serve
    Sour Cream to serve 
    Serve with fresh guacamole and sour cream.
 
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