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featured crockpot chicken burritos.

Crockpot Chicken Burritos Recipe

Course: Dinner, Sandwiches
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
Servings: 8 burritos
Calories: 434kcal
Author: Becky Hardin
Crockpot Chicken Burritos are easy to make ahead of time with simple ingredients and easy to follow steps!
Print Recipe

Ingredients

  • pounds boneless, skinless chicken breasts cut into bite-sized cubes
  • 1 ounce taco seasoning store-bought or homemade (1 packet)
  • 2 cups salsa store-bought or homemade, any spice level
  • 15.5 ounces black beans rinsed and drained (1 can)
  • cups frozen corn kernels
  • ½ cup dry long-grain white rice
  • 1 cup low-sodium chicken broth
  • 2 cups shredded Mexican cheese blend divided
  • ¼ cup chopped fresh cilantro
  • 8 burrito-sized flour tortillas
  • 1 cup pico de gallo store-bought or homemade

Optional Toppings

Instructions

  • Spray the crockpot with nonstick spray. Arrange the chicken in the bottom of the crockpot.
    1½ pounds boneless, skinless chicken breasts
    cubed raw chicken in a crockpot.
  • Sprinkle the taco seasoning over the chicken.
    1 ounce taco seasoning
    taco seasoning sprinkled over cubed raw chicken in a crockpot.
  • Add in the salsa, beans, corn, rice and broth. Stir to combine.
    2 cups salsa, 15.5 ounces black beans, 1½ cups frozen corn kernels, ½ cup dry long-grain white rice, 1 cup low-sodium chicken broth
    corn, beans, rice, and chicken broth poured over raw cubed chicken in a crockpot.
  • Cover and cook on low for 3-3 ½ hours.
    cooked crockpot chicken burrito filling in a crockpot.
  • Once the chicken is cooked through, stir in half of the cheese. Cover and cook for another 10-15 minutes, until the cheese is melted. Stir in the cilantro.
    2 cups shredded Mexican cheese blend, ¼ cup chopped fresh cilantro
    cilantro added to cooked crockpot chicken burrito filling in a crockpot.
  • Spoon the burrito filling into the center of each tortilla. Top each burrito with 2 tablespoons of the remaining cheese (or more if you like!) and 2 tablespoons pico. Roll and enjoy immediately or grill in a cast iron skillet for a crispy tortilla. Serve with guacamole, salsa, or sour cream, if desired.
    8 burrito-sized flour tortillas, 1 cup pico de gallo, Guacamole, Salsa, Sour cream

Video

Notes

  • You can use boneless, skinless chicken thighs instead of breasts.
  • You can use pinto beans instead of black beans.
  • You can use fresh or canned corn instead of frozen.
  • You can use whatever type of cheese you prefer.
  • You can use corn or flour tortillas, or you can serve the filling atop salad greens or rice to make burrito bowls.
Storage: Store crockpot chicken burrito filling separately from the tortillas in the refrigerator for up to 3 days or in the freezer for up to 3 months. Assemble the burritos just before serving.

Nutrition

Serving: 1burrito | Calories: 434kcal | Carbohydrates: 52g | Protein: 34g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1670mg | Potassium: 847mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1004IU | Vitamin C: 9mg | Calcium: 413mg | Iron: 3mg