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Slow Cooker Creamy Chicken Burritos

Here's how you make Slow Cooker Creamy Chicken Burritos
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  • Servings: 6-8
  • Prep: 5m
  • Cook: 8h
    • The following recipe serves 6-8 people.

Ingredients

The ingredients are:
  • 3 large boneless, skinless chicken breasts
  • 15 ounces corn, drained & rinsed
  • 15 ounces kidney beans, drained & rinsed
  • 15 ounces pinto beans, drained & rinsed
  • 15 ounces black beans, drained & rinsed
  • 24 ounces mild Pace Picante salsa (or use your favorite salsa)
  • 1 packet taco seasoning (ounces vary by brand, I use Lawry's)
  • 8 ounces cream cheese, cubed
  • Large flour tortillas (if using)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Add all ingredients except cream cheese and flour tortillas to slow cooker.

  • Step 2: Set slow cooker to low; cook 6-8 hours, or until chicken easily shreds.

  • Step 3: Remove chicken from slow cooker and shred (or shred in the cooker, to save dishes); return chicken to slow cooker if you shredded outside the slow cooker.

  • Step 4: Add cubed cream cheese and stir well; cook 15 minutes or until cheese melts and mixes well. The chicken will be coated and creamy.

  • Step 5: Fill tortilla with chicken mixture and fold into a burrito. Enjoy!

We hope you enjoy this recipe!

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