For a vegetarian/vegan option, omit the chicken and add an extra can of pinto beans, 2 cups of frozen corn, 2 cups of brown rice and 3½ cups water or vegetable broth. Cook for about 4 hours or until rice is cooked.
Ingredients
2 or 3 skinless boneless chicken breasts
6 chicken thighs
1 can pinto beans
2 medium onions, diced
2 tablespoons garlic, minced
2 tablespoons ground cumin
1 tablespoon ground coriander
¾ teaspoon dried oregano
¾ teaspoon dried basil
¾ teaspoon paprika
½ teaspoon chili powder
1 cup store bought salsa
1 can (796 ml) diced tomatoes
Salt and pepper
Instructions
Put all the ingredients in a slow cooker and cook on high for about 6 hours.
Remove the lid from the slow cooker, shred the chicken with a couple of forks and let the meat sit in the juices for another 30 minutes still on high and uncovered so that the juices are absorbed.
Serve with tortillas, avocado, salsa and any other sides of your choice.
Recipe by Swine + Wine at https://www.swineandwine.ca/no-hassle-burritos-for-a-crowd/