You know those days when you want the comforting and familiar? Today is one of those days. This week I have been so pleasantly surprised by how great the new crock-pot recipes we have tried have been. Seriously impressed ya’ll. But today I woke up and looked around and feel like my house and chores have been neglected. I know I need to get it together. Being a stay at home mom is a job. It is my job. So no matter what you do for a living, I know you take it seriously and I do the same. Laundry needs to be done, dishes, in general straightening. And today is one of those days where I know I need to cry uncle and remind myself that I can’t do it all. So instead of blogging about a recipe that I have not tried yet today, I am bringing you one of my all time favorite crock pot recipes. It not only makes itself but it is pretty nutritious too. Also it is very versatile and it can be as kid friendly as you want it to be. It requires only a few ingredients that you most likely have and is just so darn good. Everyone I have ever given this recipe to has raved about it and it has become a regular on their menu line up. I hope you will try it out. I am going to blog this recipe while I drink my second cup and then I am going get busy on this house. Time to kick it into gear. If I don’t do it, it won’t get done…ya’ll know what I mean!!
Crockpot chicken burritos (from Gooseberry Patch Slow Cooker Recipes)
6 chicken boneless, skinless chicken breasts (typically like 2 pounds)
1 can black beans, drained
1 can whole kernel corn, drained
1 16 oz. jar of salsa or picante sauce
burrito fixings~shredded cheese, sour cream, diced onion…
This is a picture of it when it is about to start cooking.
Pour corn, black beans and salsa into the crockpot. Lay your chicken breasts on top of the mixture. Put the lid on the slow cooker and then cook on low for 5-6 hours or high for 7-8 (depending on your crockpot).
Remove chicken breasts from the slow cooker and shred them with two forks. Return chicken back to crock pot and give it a good stir so the chicken and black beans, corn and salsa can get good and comfortable together. You can serve right away or let it sit in the crock pot a while.
When you are ready, spoon some of the filling into your warmed tortillas and add shredded cheese and sour cream if desired. Now the beauty of this recipe, is that it is so versatile. You can serve it over rice, baked potatoes, or tortilla chips like nachos. Make it your own.