If you’re on the hunt for a comforting, flavorful meal that practically makes itself, you’re about to fall head over heels for this Crockpot Chicken Burritos Recipe. It’s a delightful blend of tender chicken, zesty salsa, hearty black beans, sweet corn, and melty cheese all slow-cooked to perfection. This recipe brings such a warm, cozy vibe to your table with minimal effort, making it a go-to for busy weeknights or casual gatherings. Every bite bursts with savory, slightly spicy goodness, while the tortillas wrap it all up into a fun, handheld feast you’ll want to share with everyone you know.
Ingredients You’ll Need
These ingredients are surprisingly simple but each one plays a crucial role in creating the layers of flavor, texture, and color that make this Crockpot Chicken Burritos Recipe a standout. From the tender chicken to the creamy melted cheese and bright cilantro, every component works together beautifully.
- 1½ pounds boneless, skinless chicken breasts (cut into bite-sized cubes): The star protein that soaks up all the spices and salsa flavors.
- 1 ounce taco seasoning: Adds the perfect blend of smoky and spicy notes—store-bought or homemade both work great.
- 2 cups salsa: Brings acidity and a touch of sweetness; choose your favorite spice level to customize the heat.
- 15.5 ounces black beans (rinsed and drained): Adds wholesome fiber and a creamy texture contrast.
- 1½ cups frozen corn kernels: Sweet bursts of flavor and vibrant color that brighten every bite.
- ½ cup dry long-grain white rice: Helps bulk up the filling and absorbs the delicious juices as it cooks.
- 1 cup low-sodium chicken broth: Moistens the mix while keeping the sodium in check.
- 2 cups shredded Mexican cheese blend (divided): Melts into gooey, irresistible pockets of cheesy goodness.
- ¼ cup chopped fresh cilantro: Fresher, herbaceous finish that lifts the dish.
- 8 burrito-sized flour tortillas: Soft, pliable wraps that hold all the filling perfectly.
- 1 cup pico de gallo: Adds fresh, tangy zest and a lovely contrast in texture.
- Guacamole, salsa, sour cream: Optional toppings to customize each bite to your liking.
How to Make Crockpot Chicken Burritos Recipe
Step 1: Prepare the Crockpot and Chicken
First things first, lightly spray your crockpot with nonstick spray to make cleanup a breeze. Then, spread the cubed chicken evenly across the bottom. This sets a flavorful base, allowing each piece to soak up that taco seasoning and salsa magic as it cooks low and slow.
Step 2: Season the Chicken
Sprinkle the taco seasoning evenly over the chicken. This simple step ensures every bite delivers that classic, irresistible Mexican-inspired flavor—no need to fuss with complicated spices when this seasoning packet does the job so well.
Step 3: Add the Rest of the Filling Ingredients
Next up, add the salsa, black beans, corn, rice, and chicken broth right into the crockpot. Give everything a gentle stir to combine—it doesn’t have to be perfect, just enough to distribute everything evenly before cooking.
Step 4: Let It Cook Low and Slow
Cover the crockpot and cook on low for 3 to 3 ½ hours. This slow cooking turns the chicken super tender and allows the rice to soften while all the flavors mingle beautifully. Your kitchen will start smelling fantastic about halfway through—trust me, it only gets better from here.
Step 5: Melt in the Cheese and Finish
Once the chicken is cooked through, stir in half of the shredded cheese and cover again for another 10 to 15 minutes. This step helps the cheese melt completely into the filling, creating creamy pockets of cheesy delight. Then fold in the fresh cilantro for a burst of freshness just before serving.
Step 6: Assemble and Enjoy
Spoon the delicious filling into the center of each tortilla. Top with the remaining cheese and a generous 2 tablespoons of pico de gallo. Roll up your burrito, and you’re ready to tuck in! For extra crunch and flavor, grill the burritos in a cast iron skillet until the tortillas are crispy and golden. Finish with guacamole, salsa, or sour cream if you like—a little extra love never hurts.
How to Serve Crockpot Chicken Burritos Recipe
Garnishes
Use fresh garnishes like chopped cilantro, a dollop of sour cream, or slices of creamy guacamole to add contrast and creaminess that complement the spicy, savory filling. These little extras elevate the whole eating experience and let everyone customize their burritos.
Side Dishes
Serve your Crockpot Chicken Burritos Recipe alongside Mexican rice, a crisp green salad, or some crunchy tortilla chips for scooping up any extra filling. Beans or a refreshing corn salad also make fantastic, colorful sides that keep the meal vibrant and balanced.
Creative Ways to Present
Feel like shaking things up? Try serving the filling as a burrito bowl, sprinkling more cheese and cilantro on top. You can also cut the burritos into smaller bite-sized pinwheels—perfect for parties or snacks! No matter how you plate it, this recipe always impresses.
Make Ahead and Storage
Storing Leftovers
After your feast, pack any leftover filling into an airtight container and refrigerate for up to 4 days. The flavors deepen overnight, so leftovers often taste even better the next day—perfect for quick lunches or a second helping for dinner.
Freezing
You can freeze the cooked burrito filling easily. Portion it into freezer-safe containers or bags, then keep it frozen for up to 3 months. Just thaw overnight in the fridge before reheating for a speedy, satisfying meal anytime.
Reheating
Reheat leftovers on the stove or microwave until steaming hot. If you have time, warming the filling in a pan lets you freshen it up with a sprinkle of cheese or fresh cilantro before stuffing into warmed tortillas. A quick crisp on the skillet brings the burritos back to life beautifully.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more fat and richness, making the filling extra juicy and flavorful. Just be sure to cut them into bite-sized pieces for even cooking.
Do I have to use rice in the recipe?
Rice helps bulk up the filling and absorb the delicious juices, but if you prefer, you can leave it out or substitute with quinoa for a protein-packed twist.
Is this recipe spicy?
The spice level mostly depends on the salsa and taco seasoning you use. Choose mild or medium salsa to keep it gentle, or kick it up with a hotter salsa and seasoning if you want a bit of heat.
Can I make this recipe vegetarian?
You can! Swap the chicken for extra beans or seasoned tofu, and use vegetable broth instead of chicken broth. The slow cooker will still do its magic on the flavors.
How do I make crispy burritos instead of soft ones?
After assembling, heat a cast iron skillet over medium heat, then place your burritos seam-side down and cook for 2-3 minutes per side until the tortillas are golden and crispy. This adds a beautiful texture contrast that’s hard to resist.
Final Thoughts
There’s something truly special about a meal that comes together with little effort but delivers big on flavor, and this Crockpot Chicken Burritos Recipe does just that. Whether you’re feeding your family or impressing friends, this dish brings comfort and joy wrapped in a warm tortilla. Give it a try—you might just find your new favorite weeknight meal that’s as fun to make as it is to eat.
Print
Crockpot Chicken Burritos Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 8 burritos
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Crockpot Chicken Burritos recipe offers a flavorful, hands-off meal perfect for busy days. Tender chicken, seasoned with taco spices, slow-cooked with salsa, black beans, corn, rice, and chicken broth creates a hearty filling. Finished with melted Mexican cheese and fresh cilantro, this filling is wrapped in warm flour tortillas and served with pico de gallo, guacamole, salsa, and sour cream for a satisfying Tex-Mex feast.
Ingredients
Protein and Vegetables
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized cubes
- 15.5 ounces black beans, rinsed and drained (1 can)
- 1½ cups frozen corn kernels
- ¼ cup chopped fresh cilantro
Seasonings and Liquids
- 1 ounce taco seasoning (store-bought or homemade; about 1 packet)
- 2 cups salsa (store-bought or homemade, any spice level)
- ½ cup dry long-grain white rice
- 1 cup low-sodium chicken broth
Dairy and Tortillas
- 2 cups shredded Mexican cheese blend, divided
- 8 burrito-sized flour tortillas
Optional Toppings
- 1 cup pico de gallo (store-bought or homemade)
- Guacamole
- Salsa
- Sour cream
Instructions
- Prepare the Crockpot: Spray the crockpot with nonstick spray to prevent sticking. Arrange the cubed chicken evenly in the bottom of the crockpot.
- Add Seasoning: Sprinkle the taco seasoning evenly over the chicken to coat it well with flavor.
- Add Remaining Ingredients: Pour in the salsa, then add the rinsed black beans, frozen corn, dry rice, and chicken broth. Stir gently to combine all ingredients evenly.
- Cook Slowly: Cover the crockpot and cook on low heat for 3 to 3½ hours, allowing the chicken to cook through and the flavors to meld.
- Melt Cheese and Add Cilantro: When the chicken is fully cooked, stir in half of the shredded cheese. Cover again and cook for another 10 to 15 minutes until the cheese melts completely. Stir in fresh cilantro to add brightness.
- Assemble Burritos: Spoon the warm burrito filling into the center of each flour tortilla. Top each with 2 tablespoons of the remaining cheese and 2 tablespoons of pico de gallo. Roll up the tortillas tightly.
- Optional Finish: Enjoy the burritos immediately or grill them in a cast iron skillet for a crispy tortilla shell. Serve with guacamole, salsa, or sour cream as desired.
Notes
- Use low-sodium chicken broth to control the salt content.
- Adjust the spice level of the salsa to suit your taste.
- For a gluten-free option, substitute burrito-sized gluten-free tortillas.
- Leftover filling can be refrigerated for up to 3 days and reheated.
- Grilling burritos after assembly adds a delightful crunch to the tortilla.
