Directions:

• Start by cutting your boneless, skinless chicken breasts into bite-sized cubes. This helps them cook evenly and makes for easy assembly later on.
• In your crockpot, combine the cubed chicken, taco seasoning, salsa, black beans, frozen corn, rice, and chicken broth. Stir everything together until well combined.
• Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be cooked through and tender, and the rice should be fluffy and fully cooked.
• Once the cooking time is up, stir in 1 cup of the shredded Mexican cheese blend and chopped cilantro. Let it sit for a few minutes until the cheese melts into the mixture.
• Prepare your burrito-sized tortillas by warming them slightly to make them pliable. Spoon a generous amount of the chicken mixture onto each tortilla, top with pico de gallo, and additional cheese if desired. Roll them up tightly.
• Serve your Crockpot Chicken Burritos with guacamole, salsa, and sour cream on the side for a complete meal. Enjoy every bite of these flavorful burritos!