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Slow Cooker Chicken Burrito Filling

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Prep Time 15 minutes
Total Time 1 hour 10 minutes
Course Main Dishes, Slow Cooker
Servings 10 servings

Ingredients
  

  • 2 Boneless Skinless Chicken Breasts
  • 1 Can (15 oz) Pinto Beans (Or Black Beans)
  • 1 Jar (16 oz) Salsa (Salsa of Your Choosing)
  • 1 Can (4 oz) Green Chilis
  • 1 Yellow Onion Diced
  • 1/2 Bell Pepper Diced
  • 3 Garlic Cloves Minced
  • 1 Jalapeno Minced
  • 1/4 Cup Fresh Cilantro Chopped
  • 2 Teaspoons Chili Powder
  • 1 Teaspoon Cumin
  • 1 Teaspoon Salt
  • Freshly Cracked Pepper
  • 1 1/2 Cups Cooked White Rice

Instructions
 

  • Make sure the chicken breasts are patted down with paper towel before placing into the crockpot. Top the chicken with pinto beans, onion, bell pepper, garlic, jalapeno, green chilis, cilantro, chili powder, cumin, salt and pepper into the crockpot. Pour the jar of salsa over everything and stir until everything in the pot is combined. Flip the chicken breasts over so both sides of the breasts are coated.
  • Secure the crockpot with the lid and put on low for 5 hours. Cook your white rice anytime during the 5 hour time period.
  • 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.
  • Scoop into a tortilla and top with cheese, cilantro and a squeeze of lime (optional).
  • Store in the fridge for up to 3 days or freeze for up to two months. Enjoy!:)