Crockpot Chicken Burritos Recipe
If you are searching for a comforting, flavorful, and effortless meal, this Crockpot Chicken Burritos Recipe is exactly what you need. Bursting with vibrant spices, creamy cheese, and a wonderful medley of textures, these burritos turn simple ingredients into pure magic. Whether you are a busy parent, a meal prep enthusiast, or just craving some wholesome Mexican-inspired goodness, this Crockpot Chicken Burritos Recipe guarantees mouthwatering results with minimal hands-on time. Let’s dive into this delicious journey and make your dinner time something to look forward to!
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the balanced flavors each ingredient brings to the table. From tender chicken to savory beans and zesty salsa, every component plays a key role in creating that perfect, satisfying burrito filling.
- Boneless, skinless chicken breasts (1½ pounds): Cut into bite-sized cubes to ensure even cooking and easy shredding.
- Taco seasoning (1 ounce): Adds a vibrant, spicy depth that brings authentic Mexican flair.
- Salsa (2 cups): Choose your preferred spice level to customize the flavor to your liking.
- Black beans (15.5 ounces, rinsed and drained): Provide hearty texture and plant-based protein.
- Frozen corn kernels (1½ cups): Add subtle sweetness and appealing pops of color.
- Dry long-grain white rice (½ cup): Cooks gently in the crockpot, soaking up all those delicious juices.
- Low-sodium chicken broth (1 cup): Keeps the mixture moist while adding a delicate savory undertone.
- Mexican cheese blend (2 cups, shredded): Divided for melting into the filling and topping the burritos.
- Fresh cilantro (ÂĽ cup, chopped): Added at the end for a bright, herbaceous finish.
- Flour tortillas (8 burrito-sized): The perfect vehicle for all that flavorful filling.
- Pico de gallo (1 cup): Brings freshness and a zesty crunch to each bite.
- Guacamole, salsa, sour cream: Optional toppings that take your burritos to the next level.
How to Make Crockpot Chicken Burritos Recipe
Step 1: Prepare Your Crockpot
Start by spraying the crockpot with a nonstick spray; this small step makes cleanup a breeze and prevents sticking. Then arrange the cubed chicken evenly at the bottom to ensure every bite will be juicy and tender.
Step 2: Layer the Flavors
Sprinkle the taco seasoning over the chicken evenly for a burst of spice in every byte. Next, add the salsa, black beans, frozen corn, rice, and chicken broth. Gently stir just enough to combine these ingredients so all those vibrant flavors can mingle while cooking.
Step 3: Slow Cook to Perfection
Cover the crockpot and set it to cook on low for 3 to 3½ hours. This slow cooking transforms the chicken into tender perfection while the rice soaks up the rich juices and the beans and corn soften just right. Remember to stir occasionally to help everything meld together beautifully.
Step 4: Melt the Cheese and Add Freshness
After cooking, stir in half of the shredded Mexican cheese blend into the filling, allowing it to melt into creamy goodness. Cover and cook for another 10-15 minutes so the cheese fully incorporates. Then incorporate the fresh chopped cilantro for an exciting pop of herbal brightness that balances the rich flavors.
Step 5: Assemble Your Burritos
Spoon generous amounts of the filling into the center of each flour tortilla. Top each one with 2 tablespoons of the remaining shredded cheese and 2 tablespoons of fresh pico de gallo for extra flavor and texture. Roll the tortillas as tightly as possible to hold everything together. For a wonderful golden crunch, consider grilling them in a cast-iron skillet before serving.
Step 6: Serve and Enjoy
Dish out these beauties immediately alongside your favorite toppings like guacamole, salsa, or sour cream. Each bite promises layers of texture and flavor that will have everyone asking for seconds.
How to Serve Crockpot Chicken Burritos Recipe
Garnishes
Fresh garnishes can take your Crockpot Chicken Burritos Recipe from tasty to unforgettable. Brighten things up with dollops of creamy sour cream, zesty salsa, and smooth guacamole that add richness, acidity, and freshness. A sprinkle of extra cilantro or sliced jalapeños also work wonderfully as finishing touches.
Side Dishes
This dish pairs wonderfully with classic Mexican sides like Spanish rice, refried beans, or a crisp, refreshing salad with lime dressing. Toasted tortilla chips and a bowl of homemade salsa also complement the hearty burritos beautifully, creating a festive, full meal experience.
Creative Ways to Present
Feeling adventurous? Serve the filling deconstructed on plates so everyone can build their own burritos. Or try turning the burritos into a casserole by layering sliced rolls in a baking dish with extra cheese and baking until bubbling golden. These ideas add a fun twist to the classic Crockpot Chicken Burritos Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover burrito filling stores well in an airtight container in the refrigerator for up to 4 days. Keep tortillas separate until ready to assemble and serve to prevent sogginess. This makes for a quick, fuss-free meal any night of the week.
Freezing
This Crockpot Chicken Burritos Recipe freezes beautifully. After cooking, let the filling cool completely, then portion into freezer-safe containers. You can also wrap assembled burritos individually in foil and freeze for up to 2 months, perfect for busy days when you want a comforting meal fast.
Reheating
For reheating the filling, thaw overnight in the refrigerator then warm gently on the stovetop or microwave, stirring occasionally. If reheating assembled burritos, remove foil and heat in an oven or toaster oven at 350°F until warmed through and cheese inside is melted. A quick skillet crisp-up will refresh the tortilla’s texture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs can add extra juiciness and richness. Just make sure to adjust cooking time if needed and cut into similar-sized pieces for even cooking.
Is it possible to make this recipe vegetarian?
Yes, you can swap the chicken with extra beans, sautéed vegetables, or a meat alternative like textured vegetable protein. Adjust seasoning and cooking times according to your choice.
What kind of salsa works best in this recipe?
Any salsa you love will work. If you prefer mild flavors, go for a mild salsa; for a spicier kick, opt for medium or hot. Homemade or store-bought both turn out delicious.
Can I prepare the filling without cooking the rice first?
Yes, the rice cooks perfectly in the crockpot along with the other ingredients. This slow cooking method results in flavorful, tender rice infused with all the spices and juices.
How can I make my burritos crispier without grilling?
If you don’t have a cast-iron skillet, use a nonstick or regular pan with a little oil over medium heat, or toast them in a panini press or the oven on a baking sheet at 375°F until golden and crispy.
Final Thoughts
This Crockpot Chicken Burritos Recipe is pure magic in a meal. It offers bold flavors, satisfying textures, and effortless preparation that makes weeknight dinners truly special. Give it a try, and soon enough, it will become your go-to recipe for a deliciously easy Mexican-inspired feast that your entire family will adore.
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Crockpot Chicken Burritos Recipe
- Total Time: 3 hours 40 minutes
- Yield: 8 burritos 1x
Description
This Crockpot Chicken Burritos recipe offers a flavorful and easy way to prepare delicious burritos with tender chicken, black beans, corn, rice, and melted Mexican cheese. Perfect for a cozy meal, the slow cooker method infuses all ingredients with rich, savory spices, while finishing touches like fresh cilantro, pico de gallo, and optional grilling create a satisfying and customizable dish.
Ingredients
Chicken 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
Toppings and Assembly
- 2 cups shredded Mexican cheese blend, divided
- ÂĽ cup chopped fresh cilantro
- 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 uniform cooking.
- Add Ingredients: Sprinkle the taco seasoning evenly over the chicken. Add the salsa, black beans, frozen corn, rice, and chicken broth. Stir gently to combine all ingredients and distribute the flavors throughout the mixture.
- Cook the Filling: Cover the crockpot and cook on low for 3 to 3½ hours until the chicken is fully cooked and tender. Stir occasionally during cooking to ensure ingredients are well mixed.
- Melt Cheese and Add Cilantro: 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 stir in the chopped fresh cilantro for a burst of freshness.
- Assemble Burritos: Spoon the filling into the center of each flour tortilla. Top each with 2 tablespoons of the remaining shredded cheese and 2 tablespoons of pico de gallo. Roll the tortillas tightly into burritos. Optionally, grill each rolled burrito in a cast-iron skillet until golden brown for a crispy texture.
- Serve: Serve the burritos immediately with guacamole, salsa, and sour cream for added flavor and creaminess.
Notes
- For spicier burritos, choose a hotter salsa or add extra taco seasoning.
- If you prefer a vegetarian version, replace chicken with extra beans and vegetables.
- Use low-sodium chicken broth to reduce sodium content.
- Freezing assembled burritos before grilling is possible; reheat and grill when ready to eat.
- To save time, prepare the salsa and pico de gallo ahead of time or use store-bought options.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
