Prep 20 mins
Cook 8 hrs
Each bite bursts with flavor as it practically melts in your mouth! The tasty burrito filling can also be used for tacos, enchiladas, or nachos. Leftovers, that is IF you're lucky enough to have any, freeze well.
- 3-4 slice bacon
- 1133.98 g bone in chicken thighs
- 1 medium onion, chopped
- 4.92 ml garlic salt
- 4.92 ml cumin
- 4.92 ml chili powder
- 3.69 ml dried oregano
- 425.24 g can black beans, rinsed and drained
- 283.49 g can rotel
- 85.04-113.39 g cream cheese, softened
- flour tortilla, softened
- pico de gallo (optional) or other salsa (optional)
- sour cream (optional)
- avocado, slices (optional)
- grated cheese (optional)
- cooked rice (optional)
- Fry bacon until crisp; remove bacon from pan and brown chicken thighs in the hot bacon fat; add onions and season thighs, adjusting amounts according to your preference.
- With a large slotted spoon, transfer browned thighs and onions into crockpot then pour beans and rotel over the top; cover and cook on low for about 8 hours.
- Before serving, remove skin and bones from the now falling-apart-tender chicken and shred the meat (be careful it will shred fast) then gently stir in the cream cheese.
- To serve: Place hot meat mixture and your choice of optional garnishes onto a softened tortilla then roll into a burrito and Treat Yourself! to a wonderful easy meal!
Although I always have shredded chicken (usually breast meat) in the freezer, I opted to make this recipe as written & used the chicken thighs! Although I had the garnishes available, for myself I used only a homemade salsa, some rice & cheese, & I was very happy with them that way! Others (2 guests & my other half) did them up with everything & were just as happy! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
My family loved it.Served with some spanish rice and some sour cream.Yum!
This is a great base recipe. By itself, we thought it was a little on the bland side. However, served with some salsa, sharp cheddar cheese and sour cream and that helped improve the flavor and make it tasty dish. The chicken turned out extremely moist and it fell off the bone. Mine did come out a little soupy, but I used a slotted spoon when serving it in the tortillas. I did not really taste the bacon in this. I would add some more chili powder and cumin next time to make it more spicy.