By Ariel
It's finally, finally starting to warm up here in the arctic wasteland Pennsylvania! Sometimes I regret my twitter account when I read fellow bloggers in places like Texas and California, because I hate the cold. My jealousy has no bounds when I'm chipping away at the ice on my car and I know for a fact there are others out there without my (admittedly first world) problems.
ANYWAY. What I was getting at is that it's warming up, but you will never see me put away my slow cooker indefinitely in the summertime. Sure, I would rather grill, but to be honest if my husband isn't around to actually do the grilling I would rather have dinner waiting for me.
This meal was inspired by this pin I found a couple weeks ago. I modified the recipe to fit my own ideas and our taste buds.
Slow Cooker Burritos
2-3 lbs. Frozen chicken breasts
8 oz. cream cheese (I used 1/3 fat free)
11 oz can Mexican corn (picture below)
2-3 T taco seasoning (or one packet. I always make the taco seasoning Elisabeth posted awhile back, and I used three generous tablespoons for this recipe)
24 oz. Salsa
12 oz. re-fried beans (my husband won't touch WHOLE beans, but loves re-fried. Woe. Is. Me.)
Two 8oz. packets of steamed mexican rice (pictured below)
Mix all the ingredients together except for the rice and set the crock pot on low for about 6 hours. If you need it to be on longer, I would highly recommend throwing about a cup of water (more or less, depending on your crockpot) in at the beginning, as around hour 6 it is done and needs to come off the heat or it will burn. This almost happened to me, but luckily my husband was home and was able to turn off the heat! When you're ready to serve zap the rice per the directions on the bag and mix it into the crockpot. I used Old El Paso rice:
Shred the chicken in the crock pot, it should just fall apart. I then served the concoction burrito-style on flour tortillas:
Granted, this meal will not be winning any beautiful food contests any time soon, but it is delicious AND got the thumbs up from my taco-loving husband, so I think I found something for our rotation. I think the next time I make it I'm going to add some diced jalapenos and bell peppers for more texture and kick.
This would be great for feeding many, as long as plate presentation isn't important (game night, anyone?)
The Mexican corn I used came from Aldi's:
I never saw it before my latest trip, can anyone vouch for it's availability in other stores? In any case, it's tasty, but regular canned corn would be fine.
I've been embracing my crock pot with more vigor than ever lately. I have some more dishes I'm excited to share, because after the cold months are over we're all a little tired of stew, pulled pork, and beef brisket, right?
(Photos from Amazon.com, myself, and aldis.com, respectively)
That looks so yummy! Adding to the list!
Posted by: Heather | April 05, 2012 at 11:50 AM