Ultimate Chicken Burritos

In the crock pot:

5 boneless, skinless chicken breasts
1 14oz can undrained diced tomatos
1 4oz can undrained diced green chiles
1 14oz can black beans, drained
1 cup frozen corn
1 tsp cumin
1 tsp onion powder
1 Tbsp chili powder
1 Tbsp sugar

Cook on HIGH 5 hours or LOW 7 hours. Before serving, shred the chicken...dish up with a slotted spoon, unless you like runny burritos. The sauce could be poured over the burrito after you assemble it.

Just before it's time to eat, Cook a batch of Cilantro Lime Rice (a la Cafe Rio) I tripled this recipe for my family. Since I cooked it in the rice cooker...I omitted the water and used all chicken broth for the liquid: (3 cups raw rice and 3 1/2 cups chicken broth - or 2 15oz cans)

In warm tortilla, layer the rice, shredded chicken from the crock pot and any toppings you like. We added shredded lettuce, avocado, grated cheese and sour cream.

WOW...if you love a chicken burrito at Cafe Rio...you will be in heaven with this. Oh my heck...we LOVED THEM!!! I can't wait to make them again. I'm sure that the leftovers won't last long.

Pineapple Chicken

Add to the crock pot:

5-6 boneless, skinless, frozen chicken breasts
2 20oz cans of pineapple chunks and juice
1/2 tsp ginger
1/4 cup brown sugar
1 tsp minced garlic
1/3 cup soy sauce
1/2 tsp red pepper flakes if you like some kick (YES!)

Cook on HIGH for 4 hours or LOW for 5-6 hours. 1 hour before it's done cooking, remove the chicken to dice into pieces and then return the pieces to the sauce.

Combine in shaker bottle:

1/4 cup water
5 Tbsp cornstarch

Add to the sauce in the crock pot to thicken the sauce during the last hour of cooking, be sure to stir it in.

Serve over rice, sprinkle with toasted sesame seeds if you like.

Oh yum...we loved this one. A definite repeat recipe. It made a large batch of sauce, you'll want to cook at least 3 cups of raw rice. Enjoy!