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Crock Pot Mexican Chicken Burritos Recipe

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This recipe for Crock Pot Mexican Chicken Burritos is from Crumbs of Faith, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large can corn- drained
1 can black beans- drained and rinsed
1 large jar salsa of your choice
2 chicken breasts (can season with taco/Southwest seasoning if you'd like)
Directions:
Directions:
Combine all ingredients in Crock Pot.
Cook on low for 5-6 hours.
Shred chicken with two forks (It will be falling apart.)

Serve on tortillas, as a thick soup, or use the chicken to make quesadillas!

Great with sour cream, guacamole, shredded cheese, lettuce, tomato, etc.
Personal Notes:
Personal Notes:
This is an easy, family-friendly meal that everyone likes. I eat mine as a soup and put lots of toppings on it including broken tortilla chips OR as a burrito, while my husband eats the chicken on its own or on a quesadilla.

You can add other things, too. I usually add strips of peppers and chopped onions (can use frozen bag of them) , 1 package of fresh mushrooms, and 1 can of sliced pickled jalapenos drained (because I love a kick!)

I use 4 breasts of chicken and you could easily do 6.

 

 

 

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