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
Scale
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.
