Description
This Slow Cooker One Pot Chicken Burrito Filling is a hearty and flavorful recipe perfect for easy meal prep.
Ingredients
Scale
- 1 cup sweet onion, diced
- 1 green bell pepper, diced
- 15 oz pinto beans, drained and rinsed
- 2 tbsp. cilantro, chopped
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. chili powder
- 1/4 tsp. cumin
- 16 oz salsa
- 1 1/2 lbs. boneless skinless chicken breasts (up to 2 lbs)
- 1 1/2 cups Minute® rice, uncooked (added at the end)
- Tortillas
- Cheese
- Sour cream
- Salsa
Instructions
- Add the diced onion, green bell pepper, drained pinto beans, chopped cilantro, salt, pepper, cumin, chili powder, and salsa to the slow cooker. Mix everything well to ensure the spices and salsa coat the ingredients evenly.
- Place the boneless skinless chicken breasts on top of the mixed ingredients in the slow cooker. Do not stir after adding the chicken to allow the meat to cook properly.
- Cover the slow cooker with its lid and cook on LOW for 6 hours. Avoid opening the lid during cooking to maintain the temperature and ensure even cooking.
- When cooking is complete, remove the chicken breasts and shred them into bite-size pieces using two forks. Return the shredded chicken to the slow cooker.
- Stir in the uncooked Minute rice carefully into the slow cooker mixture, making sure it is evenly distributed.
- Replace the lid and cook on HIGH for an additional 20 minutes. This step allows the rice to cook through and absorb the flavors.
- Spoon the burrito filling onto warm tortillas and add desired toppings such as cheese, sour cream, and salsa. Enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 6 hours 20 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg