Cara's Slow cooker Chicken Burritos

• 3 chicken breasts
• 10 large, burrito sized flour tortillas
• 1 can of black beans, drained
• 1 can of corn, drained
• 1 can of rotel, Undrained
• 1 chicken bullion with 2 cups of water OR 2 cups chicken broth
• 1/2 packet of taco seasoning
• 3/4 cup chopped onion
• 1 juice of 1 lime
• 1 cilantro (optional)
• 5 garlic cloves
• 1 tbsp fajita seasoning
• 2 cups shredded cheese (optional)

1. In a slow cooker, add water, bullion cube, taco seasoning & garlic all mixed together.
2. Top with chicken.
3. Low 6-7hrs, high 3-4.
4. Mine were semi frozen so I cooked them on high 5 hrs
5. Remove chicken & shred.
6. Pour all broth into large bowl & reserve.
7. Mash garlic in the bottom of crockpot & leave for now
8. Add chicken, beans, corn, rotel, onions, squeezed lime, fajita seasoning, cilantro plus enough broth to fill half way.
9. Just enough to keep it moist, but not too much to make a soup!
10. Now this needs to cook another hour or so in the slow cooker.
11. I did mine for 2.
12. I wanted all the flavors to be enhanced & come together!
13. This will also give you a chance to check if more seasonings need to be added.
14. Also, the reserved broth is handy if more needs to be added.
15. With a slotted spoon, scoop the mixture onto the tortilla, making sure the least amount of juice gets in the tortilla.
16. Sprinkle cheese on top.
17. You want to leave 3/4 to 1 inch on each end for accurate folding.
18. Once folded, add to a med high griddle or non-stick pan.
19. I add a tiny butter to get a crispy outer edge.
20. Flip burritos until golden on both sides.
21. These can be served with salsa, sour cream, guacamole or enjoyed the way they are!!
22. I hope you enjoy!

chicken breasts, flour tortillas, black beans, corn, chicken, packet, onion, lime, cilantro, garlic, fajita seasoning, shredded cheese

Taken from cookpad.com/us/recipes/357108-caras-slow-cooker-chicken-burritos (may not work)