Crockpot Chicken Burritos Recipe

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5 from 2 votes

Crockpot Chicken Burritos are easy to make ahead of time with simple ingredients and easy to follow steps!

Prep Time10

Cook Time3 30

Total Time3 40

Course: Dinner, Sandwiches

Cuisine: Mexican

Servings: burritos

Author: Becky Hardin

Equipment

Crockpot
Cast Iron Skillet (optional)

Ingredients

1½ 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)
1½ 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

Guacamole
Salsa
Sour cream

Instructions

Spray the crockpot with nonstick spray. Arrange the chicken in the bottom of the crockpot.
1½ pounds boneless, skinless chicken breasts
Sprinkle the taco seasoning over the chicken.
1 ounce taco seasoning
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
Cover and cook on low for 3-3 ½ hours.
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
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