Slow Cooker Chicken Burritos

Ingredients

For the Burrito Filling:

1 pound boneless, skinless chicken breasts or chicken tenders

1 packet taco seasoning (your favorite blend)

1 jar (16 oz) chunky salsa (medium or mild, depending on preference)

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

3 cups shredded cheese (a mix of pepper jack and sharp cheddar works beautifully)

8 large flour tortillas (10–12 inch size)

1 teaspoon olive oil (for toasting burritos)

1 handful fresh cilantro, finely chopped

Juice of 1 lime

For the Garlic Lime Rice:

2 cups cooked white rice (long grain preferred)

2 tablespoons unsalted butter

2 cloves garlic, minced

3 tablespoons fresh cilantro, chopped (more if desired)

Juice of 2 limes

1 teaspoon kosher salt

For the Fresh Pico de Gallo:

3 Roma tomatoes, cored and diced

1 cup finely diced white or yellow onion

1 jalapeño, seeded and minced

Famous La Scala Chopped Salad

Chicken Spaghetti Casserole

Angel Hair with Garlic Spinach and Marinara

2 tablespoons fresh cilantro, chopped

¼ teaspoon fine sea salt

Juice of 1 lime

Instructions

Cook the Chicken Filling:

Place the chicken, salsa, and taco seasoning into your slow cooker. Cover and cook on high for 2 hours until the chicken is tender.

Once cooked, shred the chicken directly in the pot using two forks. Stir in the drained black beans, pinto beans, chopped cilantro, and lime juice. Mix until everything is well combined and heated through.

Prepare the Garlic Lime Rice:

In a large skillet, melt the butter over medium heat.

Add the minced garlic and cook for about 1 minute until fragrant.

Stir in the cooked rice, lime juice, cilantro, and salt.

Mix thoroughly to infuse the flavors.

Make the Pico de Gallo:

Combine the diced Roma tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a small bowl.

Toss gently until well mixed. Set aside to marinate.

Assemble the Burritos:

Lay out the tortillas on a flat surface.

Spoon some garlic lime rice and shredded chicken mixture onto each tortilla.

Top with about ¼ cup shredded cheese and a spoonful of fresh Pico de Gallo.

Toast the Burritos:

Heat a skillet over medium-low heat and drizzle with olive oil.

Place each burrito seam-side down in the pan.

Cook for 4–5 minutes, turning frequently, until the tortillas are golden and crisp and the cheese inside is melted.

Garnish and Serve:

Serve warm, topped with guacamole, sour cream, or extra cilantro, if desired. Yields 6–8 burritos.