Here are 2 recipes in one... the first is way more for a burrito and the other one is a bit more soupy - and can go on top of rice, but they are quite similar in idea.
Fiesta Chicken Burritos
1 1/2 lbs. boneless skinless chicken breasts (or any cut of chicken)
1 can (15 1/4 oz.) whole kernel corn, drained (frozen works, too)
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 jalapeno pepper, seeded and finely chopped (I left this out because of the kiddos)
3 Tbsp. ground cumin
1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
Dash cayenne pepper
Dash crushed red pepper flakes
1 pkg. (8 oz.) reduced-fat cream cheese
8 flour tortillas (8 in.), warmed
Optional toppings: sour cream, shredded cheddar cheese, shredded lettuce, chopped tomatoes, green onions, etc.
Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes long or until heated through. Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up. Yield: 8 servings.
Easy Mexican-style Slow cooker chicken
A package of chicken thighs
a jar of salsa
a block of 8 ounce cream cheese
Place in a slow cooker for 3.5 - 4 hours. About 15 minutes before it is done add a drained can of black beans and/or corn. Serve it on top of rice or couscous or quinoa or whatever.
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