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Slow Cooker Chicken Burritos Recipe

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★★★★

4 from 77 reviews

These easy and flavorful slow cooker chicken burritos combine tender shredded chicken, seasoned beans, vegetables, and rice, all simmered to perfection. Featuring a mix of Mexican and American flavors with salsa, chili powder, and cumin, these burritos are perfect for a satisfying, hands-off weeknight dinner that everyone will love.

Ingredients

Scale

Slow Cooker Mixture

  • 1 1⁄2 lbs boneless, skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 15 oz can pinto beans, drained and rinsed
  • 2 tsp chili powder
  • 1⁄2 tsp cumin
  • 1⁄2 tsp salt
  • 1⁄4 tsp black pepper
  • 16 oz salsa

Additional Ingredients

  • 1 1⁄2 cups instant rice
  • Tortillas (flour or your choice), for serving
  • Shredded cheese, for topping
  • Sour cream, for topping
  • Fresh cilantro, chopped, for topping
  • Cooking oil (optional for crisping)

Instructions

  1. Combine Ingredients: Add the chicken breasts, chicken broth, diced onion, diced green bell pepper, drained pinto beans, chili powder, cumin, salt, black pepper, and salsa into the slow cooker. Stir gently to combine all ingredients evenly.
  2. Slow Cook the Chicken: Cover the slow cooker with the lid and cook on the low setting for 6 hours, or until the chicken is thoroughly cooked and tender enough to shred.
  3. Shred the Chicken: Using two forks directly in the slow cooker, shred the cooked chicken into bite-sized pieces, mixing it well with the other cooked ingredients.
  4. Add Rice and Finish Cooking: Stir in the instant rice evenly throughout the slow cooker mixture. Replace the lid and increase the heat to high. Cook for an additional 20 minutes, until the rice is fully cooked and tender.
  5. Warm Tortillas: While the rice finishes cooking, warm the tortillas according to the package instructions until soft and pliable.
  6. Assemble the Burritos: Spoon a generous amount of the chicken and rice mixture onto the center of each warm tortilla. Top with shredded cheese, a dollop of sour cream, and chopped cilantro or other desired toppings.
  7. Roll the Burritos: Fold the sides of the tortilla inward, then roll from the bottom up tightly to form a neat burrito.
  8. Optional Crispy Finish: For a golden, crispy exterior, heat a skillet over medium heat with a small amount of oil. Place the burrito seam-side down in the pan and cook for 1-2 minutes per side or until golden brown and slightly crisp. Remove and serve warm.

Notes

  • Using instant rice cuts down the overall cooking time after shredding the chicken.
  • Adjust seasoning such as chili powder or cumin to taste depending on preferred spice level.
  • Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
  • Adding a skillet crisping step is optional but adds wonderful texture to the burritos.
  • Use low-sodium broth and beans to control sodium content.
  • For a vegetarian version, substitute chicken with extra beans and vegetables.

Keywords: slow cooker chicken burritos, easy chicken burritos, crockpot chicken recipe, Mexican burritos, shredded chicken burritos

Find it online: https://epicrecipebox.com/slow-cooker-chicken-burritos-recipe/