Crock Pot Chicken Burritos

Are you ready for how freaking simple this is?  I literally assembled the first steps of this in maybe 2 minutes. And it makes a ton!!  Six large burritos is definitely being generous...I probably had enough to do closer to 8.  Needless to say, we ate this for a couple nights in a row and were lucky enough to have my dad visiting so we could share it with him, too!

My daughter, who is 2, also learned a new word, "spicy."  Jules is so good about eating whatever we make, but sometimes if I feel like something is too spicy for her, I will make her something separate.  Honestly, I shouldn't even be worried about it...Jules loves her chicken spicy (ha, Seinfeld)!  She could not get enough of these burritos and then kept fanning her mouth like it was too hot (but kept going back for more).  It all depends on the type of salsa you use because that is the only thing adding any heat to this.  I used medium and it had just the right kick. 

6 servings

Crock Pot Chicken Burritos

2 large frozen chicken breasts

2 cups salsa (your favorite)

1 can corn, drained

1 can black beans, drained

1 8oz brick of reduced fat cream cheese

1/2 cup light ranch dressing

Cooked rice

Large flour tortillas

Shredded cheese (I used a taco blend, but it's your preference)

With your Crock Pot on high, put in your chicken breasts followed by the black beans, corn and salsa.  Let cook for 5-7 hours until the chicken is cooked through and can be shredded.  

Once cooked through, remove your chicken, shred and put back into the Crock Pot.  Add the cream cheese and ranch and continue cooking on low until the cream cheese is melted, for at least 1/2 hour.  Meanwhile, make your rice for the burritos.  

On the flour tortillas, place a layer of the chicken mixture, followed by the rice, then cheese.  Roll and Enjoy!!