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
Scale
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
- ¼ 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
