Description
This Crockpot Chicken Burritos recipe offers a simple and flavorful way to prepare a hearty Mexican-inspired meal. Tender chicken breasts are 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 make a satisfying and convenient dish perfect for family dinners or meal prepping.
Ingredients
Scale
Chicken & Base Ingredients
- 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
Cheese & Herbs
- 2 cups shredded Mexican cheese blend, divided
- ¼ cup chopped fresh cilantro
Wraps & 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 the ingredients from sticking. Arrange the cubed chicken pieces evenly in the bottom for consistent cooking.
- Layer the Seasoning and Ingredients: Sprinkle the taco seasoning evenly over the chicken. Add the salsa, black beans, frozen corn, uncooked rice, and chicken broth on top. Gently stir to combine all ingredients and distribute the flavors well.
- Cook the Filling: Cover the crockpot and cook on low heat for 3 to 3½ hours, or until the chicken is fully cooked and tender. Stir occasionally during cooking to make sure everything is evenly mixed.
- Incorporate Cheese and Herbs: After cooking, stir in half of the shredded Mexican cheese. Cover again and allow it to cook for an additional 10 to 15 minutes until the cheese melts into the filling. Finally, stir in the chopped fresh cilantro for brightness.
- Assemble the Burritos: Spoon the warm chicken 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.
- Optional Grilling: For a crispy outside, grill each rolled burrito in a cast-iron skillet over medium heat until golden brown on all sides.
- Serve and Enjoy: Serve the burritos immediately topped with guacamole, additional salsa, and sour cream to enhance the flavors.
Notes
- Use low-sodium chicken broth to control the salt content for a healthier dish.
- If preferred, substitute flour tortillas with whole wheat or gluten-free tortillas.
- To make it spicier, add chopped jalapeños or use a hot salsa variety.
- Leftover filling can be refrigerated for up to 3 days or frozen for up to 3 months.
- Skillet grilling is optional but recommended for added texture and flavor.
