My husband and I love a good burrito, and who doesn’t love a good slow cooker recipe! I use my slow cooker year around. There is nothing better than walking into your house to the smell of whatever you put in your slow cooker that morning… There is also nothing better than a good filling burrito.

The versatility is what I love about this. You don’t have to make a burrito out of this, you can pretend you’re at Chipotle and make what you want: a burrito, bowl, salad or a quesadilla! This recipe also makes great leftovers, is freezer friendly and is a great meal to make for a friend.

How To

First, place the chicken breasts into the crockpot. Then top with pinto beans, onion, bell pepper, garlic, jalapeno, green chilis, cilantro, chili powder, cumin, salt and pepper. Pour the jar of salsa over those and stir until everything in the pot is combined.

Secure the crockpot and put on low for 5 hours. Cook the white rice during this 5 hour period so it is ready to throw in when the 5 hours are complete.

Once the 5 hours are up, open up the crockpot and take out the chicken to cool. Once cool, shred the chicken and place back into the crockpot with the cooked rice. Stir the rice and the chicken until all combined with the rest of the ingredients.

It’s ready to be devoured! I will put a scoop of the burrito mix in a warm tortilla and top with cheese, cilantro and a squeeze of lime.

Tips:

I like to use my instant pot to cook the rice during the 5 hour period of time the burrito filling is cooking. However, use whatever method you can to cook the rice!

If you don’t want this burrito filling to be too spicy, make sure to not include the seeds and white ribs of the jalapeno.

Be sure to dice all the veggies finely so they cook all the way!