Slow Cooker Chicken Burritos

SLOW COOKER CHICKEN BURRITOS

RecipeTuesday

1 c. dried black beans (can also use pinto beans)
1 1/2 c. white rice
1 lb chicken (can be frozen)
6oz green chiles
2 c. chicken broth (my husband made this for me from a left over chicken I made)
4 c. water
1 TBSP dried cilantro
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp paprika

Mix it all in the crockpot and cook on low for 6-8 hours, or until the rice and beans are tender and all water is absorbed. Once the chicken is cooked, I shredded it in the crockpot, put it in the middle of a large tortilla, added cheese, and rolled it up. Then we put more cheese on top along with some salsa and cooked at 350 until the cheese was melted. Top with shredded cabbage and tomatoes if you’d like.

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