Chicken & Shrimp Crock Pot Burritos
Tasty and cheap southwestern chicken and shrimp meal. I love this zero prep meal because you simply dump it in your crock pot and wait for the magic to happen. Serve over rice or in tortillas! Virtually impossible to mess up this recipe. Use varying amounts of ingredients to stretch it or amp up the flavor.
Servings Prep Time
4people 0minutes
Cook Time
4-6hours
Servings Prep Time
4people 0minutes
Cook Time
4-6hours
Ingredients
Instructions
  1. Turn your slow cooker on, set to high.
  2. Pour can of salsa into slow cooker and place chicken breasts on top of salsa.
  3. Add rotel tomatoes & chilies, corn, and black beans. Stir together. Make sure chicken is covered completely by mix.
  4. If chicken is frozen, cook 4 hours then check to see if it’s cooked thoroughly. If chicken is thawed, cook 3 hours then check if it’s done.
  5. When chicken is thoroughly cooked, stir in frozen shrimp and cream cheese. Let it cook all together another 20-30 minutes.
  6. Serve chicken breasts and mixture over rice. Add salt to taste.
  7. Or: Shred the chicken and use as a burrito mix in tortillas. Enjoy!
Recipe Notes

The recipe above is the base recipe for about 4 people. However, every time I make this, I add as many cans of vegetables I can to fill the crock pot to about an inch below the brim, leaving room for the cream cheese and shrimp at the end. So I keep it at about 4 chicken breasts and 1 lb shrimp, but I actually use 3 cans of beans, and 3 cans of corn (instead of the 1 can) to stretch it.  I still use just the one can of rotel and 1 can of salsa, because it seems to get too watery when I add more tomatoes. I shred the chicken, stir it all up, and freeze about 4 to 6 individual portions.  Depending on how many people you cook for, this can save you tons of time for future meals!

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