Slow-Cooker Curry Chicken and Rice Burrito Filling

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READY IN: 7hrs 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the frozen chicken breasts in a large slow cooker.
  • Mix together the soup, milk and spices and pour over the chicken.
  • Cook on low for 6 hours or until chicken is tender.
  • Shred chicken and add it back to the sauce in the slow cooker. Add the black beans with their liquid and stir to combine.
  • Cook on low for another hour to heat the beans.
  • 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.
  • Add the cooked rice and the lime juice to the slow cooker and mix well.
  • Cook on high for 30 minutes to allow the rice to absorb all the excess liquid in the slow cooker.
  • Serve in warmed tortillas as a burrito filling or eat plain!
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