Crock-pot Mexican Chicken Burritos

My mother-in-law gave me a crock-pot cookbook the other week and I finally got around to using it.  Nick and I work from 9-6 on Saturdays and want to eat right when we get home but we can't wait an hour or more for me to cook something up and we are trying to be more frugal (med school applications are pricey).  Nick comes home for his break to eat lunch so I just had him take the removable stoneware (that had all the ingredients in it) from the fridge, put it in the base, turn it on low, and set it for 4 hours.  When we got home we were able to eat right away and then head off to go laser tagging for our friend b-day (so fun!...even in our twenties).

INGREDIENTS

1 1/2 c frozen corn
6 frozen boneless, skinless chicken tenders
2 Tbsp taco seasoning
1 (14-oz) can black beans, rinsed and drained
1 can Rotel tomatoes with green chilies (medium or hot)
Chopped fresh cilantro (~1/3 cup)
Tortillas
Cooked rice
Sour cream

DIRECTIONS

Spray bottom of crock pot with nonstick cooking spray and add frozen corn to cover the bottom.  Place chicken tenders on top of corn and sprinkle with taco seasoning.  Top with black beans and tomatoes.  Cover and cook on low for 4-6 hours.  When done break apart chicken as you stir so chicken is shredded.  Add chopped cilantro.

For burritos place rice on tortilla and spoon chicken mixture on top with a slotted spoon (it is pretty juicy and you don't want a soggy burrito).  Top with sour cream, fold, and EAT!
–Melanie