4 frozen chicken breasts
1 can cream of chicken soup
2 cups jarred salsa
1 can black beans, drained and rinsed (you could also use pinto beans)
2 cups minute rice (we use brown minute rice)
Spray your crock pot with no-stick spray. Place your chicken breasts in crock pot. Add black beans. In a mixing bowl, mix your salsa and cream of chicken soup together, using the soup can, add 1 1/2 cans of water; Mix well. Pour mixture over chicken and cook on low for 6-8 hours. About 30 minutes before serving, take chicken out and shred; Return to crock pot. Add 2 cups of minute rice and stir into your chicken/liquid mixture. Cook in crock pot for 10-15 minutes longer.
Serve on tortillas with chopped tomatoes, avocados, cheese, sour cream, and additional salsa (or any of your favorite burrito toppings will do!) Enjoy!
*this recipe makes a lot! we had leftovers for lunch the next day and enough for one more meal…
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