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.

Ingredients

8 serv.

lbs boneless skinless chicken breasts↗1 1⁄2
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 chilies1
tablespoons ground cumin↗3
teaspoon salt↗1
teaspoon paprika↗1
teaspoon pepper↗1⁄2
dash cayenne pepper↗1
(8 ounce) package reduced-fat cream cheese↗1
flour tortillas, warmed (8 inches)↗8
nonstick cooking spray
Optional toppings
sour cream↗
shredded cheddar cheese↗
shredded lettuce
chopped tomato

Step-by-step instructions

1
Use nonstick spray to spray the interior of 5-6 qt crockpot. (I actually use the crockpot liners for easy cleanup.).
2
If doing, season salt and pepper each side of the chicken.
3
Lay raw chicken in bottom of crock.
4
In medium size bowl, stir together the corn, beans, tomatoes, green chilis and spices. Pour over chicken.
5
Cook on low 4 to 5 hours until chicken is tender and no longer pink.
6
Pull out chicken and shred using 2 forks. (Careful meat is very hot).
7
Return chicken to crock pot and stir to combine.
8
Place 8 oz of cream cheese on top of mixture and let melt about 15 minutes. Then stir to completely combine.
9
Let the whole mixture set for another 15 minutes before serving to let the flavors meld.
10
Warm tortilla. Add about 1/2 cup of chicken mixture and roll/fold up burrito.
11
Top with your favorite toppings.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App