WEEKDAYS 1e|12c|p

Chicken Burritos

Shannon Naughton
Servings: 6
2+ hr

The shredded chicken becomes tender and spicy when slow cooked with salsa. Pair with your favorite rice and vegetables.

  • Ingredients
  • step-by-step directions
Chicken Burritos
  • 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
  • guacamole (to serve)
  • sour cream (to serve)
  • Place chicken, salsa, and 1 cup water in crock pot. Cook chicken on low for 6 hours.
  • With 30 minutes of cooking time left on crockpot and add frozen veggies.
  • Then prepare your favorite rice according to directions on package.
  • 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.
  • Place chicken, rice mixture, and shredded cheese in tortilla & roll. Place in a rectangular baking dish. Sprinkle any remaining cheese over burritos and bake at 350º for 20-30 minutes.
  • Serve with fresh guacamole & sour cream.
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