Prep 5 mins
Cook 2 hrs 30 mins
The basis for this recipe was from Taste of Home. I changed it to reflect our likings. It has a bit of kick without being over the top. Does have a strong cumin flavor, but that is the way we like it. I like to use seasoned salt and pepper to sprinkle over the raw chicken before putting it in the crockpot.
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1 cup whole kernel corn, frozen
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) candiced tomatoes and green chilies, undrained
- 1 (4 ounce) can diced green chilies
- 3 tablespoons ground cumin
- 1 teaspoon salt
- 1 teaspoon paprika
- 1⁄2 teaspoon pepper
- 1 dash cayenne pepper
- 1 (8 ounce) package reduced-fat cream cheese
- 8 flour tortillas, warmed (8 inches)
- nonstick cooking spray
- sour cream
- shredded cheddar cheese
- shredded lettuce
- chopped tomato
- Use nonstick spray to spray the interior of 5-6 qt crockpot. (I actually use the crockpot liners for easy cleanup.).
- If doing, season salt and pepper each side of the chicken.
- Lay raw chicken in bottom of crock.
- In medium size bowl, stir together the corn, beans, tomatoes, green chilis and spices. Pour over chicken.
- Cook on low 4 to 5 hours until chicken is tender and no longer pink.
- Pull out chicken and shred using 2 forks. (Careful meat is very hot).
- Return chicken to crock pot and stir to combine.
- Place 8 oz of cream cheese on top of mixture and let melt about 15 minutes. Then stir to completely combine.
- Let the whole mixture set for another 15 minutes before serving to let the flavors meld.
- Warm tortilla. Add about 1/2 cup of chicken mixture and roll/fold up burrito.
- Top with your favorite toppings.
This stuff is terrific! We love cumin so the seasonings were just right for us. I was a little iffy about adding the cream cheese but followed the directions as written and wow - that addition took this to a whole new level! Served in lowfat tortillas and didn't use any additional toppings - this is perfect just on it's own. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2012