Description
These Crockpot Chicken Burritos offer a deliciously easy way to enjoy a hearty Mexican-inspired meal. Tender chicken is slow-cooked with taco seasoning, salsa, black beans, corn, rice, and chicken broth, then combined with melted cheese and fresh cilantro. Wrapped in warm flour tortillas and optionally grilled for a crispy finish, these burritos are perfect for a flavorful and convenient dinner.
Ingredients
Scale
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
Assembly
- 8 burrito-sized flour tortillas
- 1 cup pico de gallo (store-bought or homemade)
Toppings (Optional)
- Guacamole
- Salsa
- Sour cream
Instructions
- Prepare the Crockpot: Spray the crockpot with nonstick spray to prevent sticking. Arrange the chicken pieces evenly in the bottom to ensure uniform cooking.
- Layer the Seasoning and Ingredients: Sprinkle the taco seasoning evenly over the chicken. Add salsa, black beans, frozen corn, rice, and chicken broth on top. Stir gently to combine all ingredients without disturbing the chicken placement 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 keep the mixture well blended.
- Incorporate Cheese and Herbs: Stir in half of the shredded Mexican cheese blend. Cover and cook for another 10 to 15 minutes until the cheese is melted completely. Then stir in chopped fresh cilantro for added freshness.
- Assemble the Burritos: Spoon the cooked 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 to enclose the filling. For a crispy texture, optionally grill each burrito in a cast-iron skillet over medium heat until golden brown on all sides.
- Serve and Enjoy: Serve the burritos immediately with your favorite toppings such as guacamole, salsa, and sour cream for extra flavor and creaminess.
Notes
- Using low-sodium chicken broth helps control salt content.
- For extra protein, add cooked rice or beans as preferred.
- The burritos can be wrapped in foil and refrigerated for up to 3 days or frozen for up to 1 month.
- Grilling the burritos after assembly adds a nice crispy exterior but is optional.
- Customize spice level by choosing mild, medium, or hot salsa and taco seasoning.
