Spray the crockpot with nonstick spray. Arrange the chicken in the bottom of the crockpot.
1½ pounds boneless, skinless chicken breasts
Sprinkle the taco seasoning over the chicken.
1 ounce taco seasoning
Add in the salsa, beans, corn, rice and broth. Stir to combine.
2 cups salsa, 15.5 ounces black beans, 1½ cups frozen corn kernels, ½ cup dry long-grain white rice, 1 cup low-sodium chicken broth
Cover and cook on low for 3-3 ½ hours.
Once the chicken is cooked through, stir in half of the cheese. Cover and cook for another 10-15 minutes, until the cheese is melted. Stir in the cilantro.
2 cups shredded Mexican cheese blend, ¼ cup chopped fresh cilantro
Spoon the burrito filling into the center of each tortilla. Top each burrito with 2 tablespoons of the remaining cheese (or more if you like!) and 2 tablespoons pico. Roll and enjoy immediately or grill in a cast iron skillet for a crispy tortilla. Serve with guacamole, salsa, or sour cream, if desired.
8 burrito-sized flour tortillas, 1 cup pico de gallo, Guacamole, Salsa, Sour cream