Slow Cooker Nacho Chicken, Pinto Beans and Rice Wraps


  • 2 (10-3/4 oz. each) cans condensed cheddar cheese soup
  • 2 cups pinto beans, rinse and drained
  • 1-1/4 cups water
  • 2 cups salsa
  • 1 tsp. ground cumin
  • 1-1/4 uncooked white or brown rice*
  • 2 lbs. skinless, boneless chicken breasts
  • 10 flour tortillas (10-inch)


  • Shredded cheddar cheese
  • Diced tomatoes
  • Fire roasted corn
  • Sour cream
  • Hot sauce

Place the chicken breasts in the bottom of a 4-quart slow cooker.

In a large bowl stir together the soup, pinto beans, water, salsa, rice and cumin. Pour over the chicken.

Cook for 3-4 hours on high or 7-8 hours on low, or until the chicken and rice are cooked through.

Shred the chicken, mixing everything together.

Warm tortillas in the microwave for 10 seconds.

Spoon chicken mixture down the center of each tortilla. If desired top with shredded cheese, diced tomatoes, corn, sour cream and hot sauce. Fold tortilla around the filling.

*If using brown rice increase cooking time to 5-6 hours on high or 10-12 hours on low, or until the rice is cooked through.
by The Savvy Kitchen