A delicious and easy-to-make recipe for chicken and bean burritos, perfect for meal prep or a family dinner.
Place the chicken breasts, black beans, corn, diced tomatoes with green chilies, salsa, cumin, and chicken broth into the slow cooker.
Layer the ingredients evenly to ensure even cooking.
Cook on low for 6-8 hours or until the chicken is tender and easily shredded.
Avoid opening the lid during cooking to maintain the heat.
Remove the chicken from the slow cooker and shred it using two forks.
Shredding the chicken while it's warm makes it easier.
Return the shredded chicken to the slow cooker and mix thoroughly with the other ingredients.
Mix well to ensure the flavors are evenly distributed.
Warm the tortillas in the microwave to make them pliable.
Cover the tortillas with a damp paper towel to prevent them from drying out.
Place a portion of the chicken mixture onto each tortilla, top with shredded cheese, and roll into burritos.
Fold the sides of the tortilla in before rolling to secure the filling.
Place the burritos seam-side down in a baking dish and bake at 350°F for 15 minutes.
For a crispier texture, bake for an additional 5 minutes.
Serve the burritos warm with your favorite toppings or sides.
Garnish with fresh cilantro or a dollop of sour cream for added flavor.
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