Go Back
Homemade Crockpot Chicken Burritos photo
Print Recipe Save it for later

Crockpot Chicken Burritos

Tender shredded chicken and classic burrito fillings cooked in a crockpot for easy assembly.
Prep Time10 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 40 minutes
Servings: 8 servings

Ingredients

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

Instructions

  • Spray the crockpot with nonstick spray and place the cubed chicken in the bottom of the crockpot in an even layer.
  • Sprinkle the taco seasoning evenly over the chicken.
  • Add the salsa, rinsed black beans, frozen corn, dry rice, and chicken broth to the crockpot; stir gently to combine and distribute ingredients.
  • Cover and cook on low for 3 to 3½ hours, until the chicken is cooked through and the rice is tender.
  • Stir in half of the shredded cheese, then cover and cook 10–15 minutes more until the cheese melts.
  • Stir in the chopped cilantro.
  • Spoon the filling into the center of each tortilla, top each with about 2 tablespoons of the remaining cheese and 2 tablespoons pico de gallo, then roll to form burritos.
  • If desired, heat a cast iron skillet over medium heat and grill the burritos seam-side down until tortillas are crispy and golden.
  • Serve immediately with guacamole, extra salsa, or sour cream as desired.

Equipment

  • Crockpot/slow cooker
  • Measuring Cups and Spoons
  • Can opener
  • Mixing Spoon
  • Cutting board and knife
  • cast iron skillet (optional)

Notes

  • You can swap chicken thighs for breasts.
  • Use pinto beans instead of black beans if preferred.
  • Fresh or canned corn may be used in place of frozen.
  • Any shredded cheese works in this recipe.
  • Use corn tortillas or serve as burrito bowls over rice or greens.