Anne's Chicken Burritos

Slow-cook chicken and salsa for an easy, weeknight chicken burrito.

Yield: Serves 6 to 8.


  • 6 boneless, skinless chicken breasts
  • 15-1/4 oz. can corn, drained
  • 16-oz. can black beans, drained and rinsed
  • 16-oz. jar salsa
  • 6 to 8 10-inch flour tortillas
  • Garnish: shredded Cheddar cheese, sour cream, salsa, guacamole


  1. Place chicken in a slow cooker; top with corn, beans and salsa. Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 6 hours. Shred chicken; stir back into slow cooker. To serve, spoon mixture onto tortillas. Add desired garnishes and roll up.
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