Slow-Cooker Curry Chicken And Rice Burrito Filling Recipe

Name: Slow-Cooker Curry Chicken And Rice Burrito Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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!

699

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Slow-Cooker Curry Chicken And Rice Burrito Filling falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Curry Chicken And Rice Burrito Filling

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