Slow-cooker Curry Chicken And Rice Burrito Filling

Total Time: 7 hrs 45 mins Preparation Time: 15 mins Cook Time: 7 hrs 30 mins

Ingredients

• Servings: 12
• 3 boneless skinless chicken breasts, frozen (or use 6 frozen boneless skinless chicken breast halves)
• 1 (10 3/4 ounce) can cream of shrimp soup (or cream of chicken soup)
• 3 ounces whole milk
• 2 teaspoons curry powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1 (15 ounce) can black beans, undrained
• 3 cups water
• 3 cups instant rice
• 2 tablespoons lime juice

Recipe

• 1 put the frozen chicken breasts in a large slow cooker.
• 2 mix together the soup, milk and spices and pour over the chicken.
• 3 cook on low for 6 hours or until chicken is tender.
• 4 shred chicken and add it back to the sauce in the slow cooker. add the black beans with their liquid and stir to combine.
• 5 cook on low for another hour to heat the beans.
• 6 in the meantime, bring the water to a boil in a medium saucepot. add the rice and turn off the heat but leave the pot on the burner. put a tight fitting lid on the pan and let it sit for 10 minutes or until the rice has absorbed all the liquid.
• 7 add the cooked rice and the lime juice to the slow cooker and mix well.
• 8 cook on high for 30 minutes to allow the rice to absorb all the excess liquid in the slow cooker.
• 9 serve in warmed tortillas as a burrito filling or eat plain!