Slow Cooker Chicken Burritos over Rice

By Amanda F – Ottawa, ON
Slow Cooker Chicken Burritos over Rice
  • Prep Time: 10
  • Total Time: 250
  • Servings: 6

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About this Recipe

This recipe involves no chopping! Just open and drain canned veggies, and add the spices. It also freezes well to make individual lunch containers to reheat.


1 Pkg Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs
14 oz canned diced tomatoes
19 oz canned black beans
1 can chopped green chilies
1 cup frozen corn
2 tsp chili powder
1 tsp cumin
1 cup chicken broth (no salt added)
Black pepper to taste
180g instant brown rice, cooked according to package


Drain black beans and diced tomatoes and place in slow cooker pot. Add green chilies and corn. On top, layer chicken breasts and then season chicken with chili powder, cumin and black pepper. Pour broth in and place lid on for 4 hours on high. When 4 hours is complete, remove lid and break up chicken into chunks using a wooden spoon.

Serve over brown rice or on a tortilla and top with cheese, salsa, guacamole or sour cream.

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