Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Slow-Cooker Curry Chicken and Rice Burrito Filling Recipe
    Lost? Site Map

    Slow-Cooker Curry Chicken and Rice Burrito Filling

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 45 mins

    15 mins

    7 hrs 30 mins

    Chef #583577's Note:

    This makes such a great chicken burrito filling but is also good eaten on its own! The recipe originally came from the taste of home website but I have changed it so much that it is unrecognizable in comparison to the original! This is pretty spicy so if you want it to be milder reduce the amount of cayenne pepper. If I am serving this plain instead of in burritos I will cube the chicken instead of shredding it.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Put the frozen chicken breasts in a large slow cooker.
    2. 2
      Mix together the soup, milk and spices and pour over the chicken.
    3. 3
      Cook on low for 6 hours or until chicken is tender.
    4. 4
      Shred chicken and add it back to the sauce in the slow cooker. Add the black beans with their liquid and stir to combine.
    5. 5
      Cook on low for another hour to heat the beans.
    6. 6
      In the meantime, bring the water to a boil in a medium saucepot. Add the rice and turn off the heat but leave the pot on the burner. Put a tight fitting lid on the pan and let it sit for 10 minutes or until the rice has absorbed all the liquid.
    7. 7
      Add the cooked rice and the lime juice to the slow cooker and mix well.
    8. 8
      Cook on high for 30 minutes to allow the rice to absorb all the excess liquid in the slow cooker.
    9. 9
      Serve in warmed tortillas as a burrito filling or eat plain!

    Ratings & Reviews:


    Nutritional Facts for Slow-Cooker Curry Chicken and Rice Burrito Filling

    Serving Size: 1 (162 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 174.9
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 0.7 g
    Cholesterol 21.4 mg
    Sodium 137.2 mg
    Total Carbohydrate 27.4 g
    Dietary Fiber 2.8 g
    Sugars 0.4 g
    Protein 11.0 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes