If you’re craving a fuss-free, crowd-pleasing meal that bursts with vibrant flavors and warm comfort, this Crockpot Chicken Burritos Recipe is your next go-to dinner hero. Imagine tender, juicy chicken mingling effortlessly with beans, corn, rice, and just the right touch of spice, all slow-cooked to perfection and wrapped in soft flour tortillas. It’s a perfect combination of convenience and satisfying taste that will have your family and friends asking for seconds—and maybe even thirds! Plus, the slow cooker does the heavy lifting, making the process something you’ll look forward to time and again.
Ingredients You’ll Need
These ingredients are delightfully simple but play essential roles in creating the perfect texture, flavor, and color balance in your burritos. From the hearty protein to the zesty salsa and fresh cilantro, each one adds a special note to this cozy dish.
- 1½ pounds boneless, skinless chicken breasts: Cut into bite-sized cubes for quick, even cooking and tender bites.
- 1 ounce taco seasoning (1 packet): Your spice mix that infuses the chicken with classic Mexican flavors.
- 2 cups salsa: Adds brightness and moisture—a medium spice level works beautifully to balance heat and flavor.
- 15.5 ounces black beans, rinsed and drained: A hearty, fiber-rich addition that complements the chicken perfectly.
- 1½ cups frozen corn kernels: Sweetness and color that give the filling a delightful pop.
- ½ cup dry long-grain white rice: Absorbs all those wonderful juices and makes the filling substantial.
- 1 cup low-sodium chicken broth: Keeps the rice moist and brings everything together gently.
- 2 cups shredded Mexican cheese blend, divided: Creamy, melty goodness that adds richness layered throughout the filling and on top.
- ¼ cup chopped fresh cilantro: Gives a fresh, herbal lift at the end—don’t skip it!
- 8 burrito-sized flour tortillas: The warm, soft wraps that hold all the goodness together.
- 1 cup pico de gallo: A fresh salsa topping which adds a bright, slightly tangy crunch.
- Guacamole, salsa, and sour cream: Perfect garnishes to customize each burrito and add extra layers of flavor.
How to Make Crockpot Chicken Burritos Recipe
Step 1: Prepare the Crockpot
Start by spraying your crockpot with nonstick spray—this simple step saves you from any sticky surprises later. Then, lay the cubed chicken in an even layer at the bottom. This base ensures the chicken cooks evenly and absorbs all those amazing spices and juices.
Step 2: Layer the Seasoning and Ingredients
Sprinkle the taco seasoning evenly over the chicken for an instant flavor boost. Next, add the salsa, black beans, frozen corn, rice, and chicken broth. Give everything a gentle stir—this ensures flavors mingle but the rice isn’t disturbed too much and can soak up that liquid perfectly.
Step 3: Cook the Filling
Pop the lid on your crockpot and set it to low for about 3 to 3½ hours. This slow, gentle cooking method locks in moisture while turning the chicken gorgeously tender and pulls all those ingredients together into a harmonious filling. Don’t forget to stir occasionally; it helps keep everything mixed and evenly cooked.
Step 4: Incorporate Cheese and Herbs
Once your cooking time is up, stir in half of the shredded Mexican cheese blend. Cover again and let the cheese melt into that savory goodness for 10 to 15 minutes. Finally, fold in the fresh cilantro—this step adds a burst of freshness that brightens the whole dish before it becomes burrito filling.
Step 5: Assemble the Burritos
Spoon a generous amount of the filling into the center of each flour tortilla. Top each with two tablespoons of the remaining shredded cheese and a couple spoonfuls of pico de gallo for some extra zest. Roll the tortillas tightly up into burritos. If you like a bit of crispness, here’s a fun trick—grill each burrito in a hot cast-iron skillet until the outside is golden and crisp.
Step 6: Serve and Enjoy
Bring it all together by serving those beautiful burritos immediately, accompanied by your favorite toppings like guacamole, salsa, or sour cream. Each bite offers layers of flavor and texture that will keep you coming back for more.
How to Serve Crockpot Chicken Burritos Recipe
Garnishes
Adding garnishes like creamy guacamole, fresh salsa, or a dollop of tangy sour cream instantly elevates your burritos. These extras provide balance, cooling down the spices and adding creaminess that enhances every bite.
Side Dishes
Consider simple, fresh sides like a crisp green salad, Mexican street corn, or cilantro lime rice to accompany your burritos. These sides complement the filling without overpowering the dish.
Creative Ways to Present
Want to impress your guests? Serve the burritos sliced in half to showcase the colorful filling, or cut into bite-sized pinwheels for party appetizers. Wrapping the burritos in foil keeps them warm and easy to handle for casual gatherings.
Make Ahead and Storage
Storing Leftovers
Place any leftover filling in airtight containers and refrigerate for up to 4 days. The flavors actually deepen as it sits, making for delicious next-day meals.
Freezing
The filling freezes beautifully for up to 3 months. Just thaw in the refrigerator overnight before reheating. You can also freeze fully assembled burritos wrapped tightly in foil—great for quick future meals.
Reheating
Reheat filling gently on the stovetop or microwave, stirring occasionally. For assembled burritos, microwave wrapped loosely in a damp paper towel or warm them in an oven preheated to 350°F for 10–15 minutes until heated through.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra juiciness and a slightly richer flavor. Just make sure to adjust the cooking time as needed to ensure they’re fully cooked and tender.
Is it necessary to add rice to the filling?
The rice helps soak up the juices and adds substance, but you can omit it if you prefer a lower-carb option or want to stuff your burritos with extra veggies instead.
What if I don’t have a crockpot?
You can cook this on the stovetop in a heavy pot over low heat, simmering until the chicken is cooked and rice is tender—but the slow cooker definitely makes this recipe easier and hands-off.
Can I make this recipe spicier?
Yes! Use a hotter salsa or add diced jalapeños or chipotle peppers to turn up the heat to your liking.
How do I prevent the burritos from getting soggy?
Make sure to let the filling cool slightly before assembling, and avoid overfilling. Grilling the burritos after rolling also helps create a crisp exterior that holds everything together nicely.
Final Thoughts
This Crockpot Chicken Burritos Recipe truly captures the essence of easy, flavorful cooking that fits perfectly into busy lives without sacrificing taste or comfort. Whether you’re meal prepping for the week or hosting friends, these burritos deliver satisfaction and smiles with every bite. Give it a try—you might just discover your new favorite way to enjoy a classic Mexican dish.
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Crockpot Chicken Burritos Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Crockpot Chicken Burritos recipe is a simple and flavorful way to enjoy a hearty Mexican-inspired meal. Tender chicken cooked slowly with taco seasoning, salsa, black beans, corn, rice, and chicken broth creates a delicious filling. Finished with melted cheese and fresh cilantro, the filling is wrapped in flour tortillas and optionally grilled for a crispy finish. Perfect for easy weeknight dinners or meal prep.
Ingredients
Chicken and Filling
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized cubes
- 1 ounce taco seasoning (1 packet, store-bought or homemade)
- 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
Burrito Assembly and Toppings
- 8 burrito-sized flour tortillas
- 1 cup pico de gallo (store-bought or homemade)
- Guacamole, for serving
- Salsa, for serving
- Sour cream, for serving
Instructions
- Prepare the Crockpot: Spray the crockpot with nonstick spray to prevent sticking. Arrange the chicken pieces evenly in the bottom of the crockpot to ensure they cook uniformly.
- Layer the Seasoning and Ingredients: Sprinkle the taco seasoning evenly over the chicken. Add the salsa, black beans, frozen corn, rice, and chicken broth. Stir gently to combine everything evenly without disturbing the chicken too much.
- Cook the Filling: Cover the crockpot and cook on low for 3 to 3½ hours, or until the chicken is fully cooked and tender. Stir occasionally during cooking to ensure the ingredients blend well.
- Incorporate Cheese and Herbs: After cooking, stir in half of the shredded Mexican cheese blend. Cover and cook for an additional 10 to 15 minutes until the cheese has melted. Then add the chopped fresh cilantro for brightness and freshness.
- Assemble the Burritos: Spoon a generous amount of the filling into the center of each flour tortilla. Top with 2 tablespoons of the remaining shredded cheese and 2 tablespoons of pico de gallo. Roll the tortillas tightly into burritos.
- Optional Grilling: For a crispy texture, grill each rolled burrito in a hot cast-iron skillet or nonstick pan until golden brown on all sides.
- Serve and Enjoy: Serve the burritos immediately with your preferred toppings such as guacamole, extra salsa, and sour cream for added flavor and creaminess.
Notes
- Use low-sodium chicken broth to control salt levels in the dish.
- If desired, substitute flour tortillas with gluten-free tortillas for a gluten-free option.
- For a spicier filling, use a hotter salsa or add chopped jalapeños.
- You can prepare the filling a day ahead and refrigerate; reheat before assembling the burritos.
- Grilling the burritos is optional but adds a nice crispy texture and flavor.
- Leftover burritos can be wrapped in foil and refrigerated or frozen for meal prep.
