Name: Fiesta Chicken Burritos Crockpot
Prep time: 5 min
Cook time: 2 h 30 min
Total time: 2 h 35 min
Yield: 8 serving(s)
Ingredients: 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) can diced 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

1

Recipe by Gadgetsmidnight

1

Person talking

Join In Now Join the conversation!

Fiesta Chicken Burritos Crockpot created by loof751

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.

Ready In:: 2hrs 35mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

ingredients

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) can diced 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
Optional toppings
sour cream
shredded cheddar cheese
shredded lettuce
chopped tomato

directions

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Gadgetsmidnight

Contributor

@Gadgetsmidnight

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by loof751

3/28/2012

Reply
review by loof751

3/28/2012

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

Reply
creation by Gadgetsmidnight

11/21/2011

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.