Recipe name: Chicken burritosSource: somewhere online
Cookbook date: June 13
3 pounds boneless, skinless chicken breasts
1 undrained 14.5 oz can diced tomatoes
1 envelope taco seasoning
1 tsp cumin
1 tbsp lime juice
1 14.5 oz can water
1 medium chopped onion
1 8 oz bag black beans and rice
8 large flour tortillas
Spray crockpot with cooking spray. place chicken in slow cooker. pour undrained can of tomatoes over chicken. In a small bowl, combine taco seasoning, cumin, lime juice, water, and onion; pour into slow cooker. cover and cook on low 7 hours (or high 3 1/2). remove chicken and shred with fork. lace chicken back into c rockpot and mix in bag of black beans and rice. cover and cook another hour, until rice is tender. serve in tortillas with cheddar cheese and sour cream, if desired.
I love when I find a crockpot recipe that actually works. This one does, I'm happy to report. I made this on my day off, though, which in some ways is counter intuitive. Isn't the point of a crockpot to make dinner for you while you are gone (generally to work?). The problem is that I'm at work for more than 7 hours, which is typically the upper limit of how long a dish can simmer in a crockpot before it starts to burn.
Anyway, the main thing I did for this recipe was cut back on the amount of chicken it called for. I didn't see a reason to have burritos that were so intense with the amount of chicken. I mean, they are burritos...the genius of which is in the amount of rice and beans you can add to help out your budget!
My can opener totally broke while I was trying to open my can of tomatoes. You don't want to know what words were spoken in my kitchen while I wrestled with the can, but I did take a picture to show you the aftermath. I won, but just barely.
We are headed to Target after I finish this post to find a new one.
This dish made a lot of servings, as promised, and Tim and I are currently enjoying them as tasty lunches at work. We give this dish two thumbs up and will definitely make it again.