Step 1

For the chicken: Sprinkle the chicken thighs with the cumin, paprika, salt and pepper. Add the chicken to a 4- to 6-quart slow cooker. Top with the jar of salsa verde. Place the lid on the slow cooker and cook on low for 4 hours.

Step 2

Remove the chicken and shred with two forks. Return the chicken to the sauce and leave the slow cooker on warm.

Step 3

For the burritos: Cook the rice according to the package instructions. Place the black beans into a small pot and heat through on the stove. Blacken the burrito shells over the open flame of the stove to give them a little extra flavor, if desired. Add a little rice and black beans to the burrito shells, then top with chicken. Add the desired toppings before rolling and enjoying.