If you’re craving a meal that brings together comfort, convenience, and a fiesta of flavors, this Crockpot Chicken Burritos Recipe is your new best friend in the kitchen. Imagine tender, juicy chicken slow-cooked to perfection with a vibrant mix of salsa, black beans, corn, and spices, all wrapped up in warm flour tortillas and topped with melted cheese and fresh pico de gallo. It’s a guaranteed crowd-pleaser that’s as satisfying to make as it is to eat, perfect for busy weeknights or casual gatherings where everyone can dig in and enjoy.
Ingredients You’ll Need
This recipe shines because it keeps things simple with accessible ingredients while delivering layers of flavor and texture that make every bite exciting. Each component serves a purpose, from the tender chicken and hearty black beans to the melty cheese and bright touches of fresh cilantro and pico de gallo.
- Boneless, skinless chicken breasts (1½ pounds): Cubed for even and quick slow cooker cooking, creating tender protein throughout.
- Taco seasoning (1 ounce): Adds the essential Mexican-inspired spice blend that wakes up the chicken.
- Salsa (2 cups): The juicy, tangy base that infuses moisture and vibrant flavor.
- Black beans (15.5 ounces, rinsed and drained): Provides heartiness and a creamy texture balancing the chicken.
- Frozen corn kernels (1½ cups): Adds natural sweetness and a pop of color.
- Dry long-grain white rice (½ cup): Absorbs juices and gives the filling comforting bulk.
- Low-sodium chicken broth (1 cup): Keeps everything moist without overpowering the other flavors.
- Mexican cheese blend (2 cups, shredded, divided): Melts wonderfully to create ooey-gooey goodness inside the burrito.
- Fresh cilantro (¼ cup, chopped): Brightens the dish with a fresh herbal note.
- Burrito-sized flour tortillas (8): Soft and sturdy enough to hold all the delicious filling.
- Pico de gallo (1 cup): Adds a fresh, tangy topping with texture contrast.
- Guacamole, salsa, sour cream: Optional toppings to customize each bite.
How to Make Crockpot Chicken Burritos Recipe
Step 1: Prepare the Crockpot
The first step is all about setting yourself up for success. Coat the crockpot insert lightly with nonstick spray because it makes cleaning easier and keeps ingredients from sticking as they slow cook. Then, place the chicken cubes at the bottom of the crockpot. Arranging the chicken first ensures it cooks evenly, soaking up all the wonderful flavors you’ll add next.
Step 2: Layer the Seasoning and Ingredients
Now the fun begins — sprinkle the taco seasoning evenly over the chicken to coat every piece with that irresistible spice mix. Then pour in the salsa, rinse and drain the black beans, add the sweet frozen corn, uncooked rice, and finally, the chicken broth. Stir gently just enough to combine and distribute flavors without disturbing the chicken too much. This layering is what builds the complex taste profile that makes this Crockpot Chicken Burritos Recipe truly special.
Step 3: Cook the Filling
Cover your crockpot and let the magic happen on low for 3 to 3½ hours. This slow and steady heat is key to turning the chicken tender and juicy, while the rice absorbs all those flavors, swelling up perfectly. Remember to stir a couple of times during cooking so everything melds together evenly.
Step 4: Incorporate Cheese and Herbs
When the cooking time is up, stir in half of the shredded Mexican cheese blend, cover again, and cook for another 10 to 15 minutes until the cheese is melted and gooey. Don’t forget the fresh chopped cilantro at the end—this adds a burst of brightness that balances the rich, melty cheese and hearty chicken.
Step 5: Assemble the Burritos
Time to build your burritos! Spoon a generous amount of the cheesy chicken mixture into the center of each flour tortilla. Sprinkle 2 tablespoons of the remaining cheese on top, add a couple tablespoons of pico de gallo for freshness, then roll the tortillas tightly. For a wonderful twist, grill each burrito in a hot cast-iron skillet until the outside is golden and crisp. This adds texture and extra flavor that really elevates the dish.
Step 6: Serve and Enjoy
Serve your burritos immediately with classic toppings like guacamole, salsa, or sour cream. This is where you bring everyone back for seconds because they’ll want to customize each bite with these creamy, fresh extras.
How to Serve Crockpot Chicken Burritos Recipe
Garnishes
Bright garnishes like fresh cilantro, a squeeze of lime, or a sprinkle of diced red onion elevate the simple burrito to something extraordinary. Sour cream adds a cool, creamy contrast to the spicy filling, while guacamole introduces a buttery texture that rounds out each bite perfectly. Don’t forget some extra salsa for those who crave a bit more heat!
Side Dishes
Pair your burritos with easy sides like a crisp green salad loaded with avocado and tomatoes, a bowl of tortilla chips with homemade salsa, or even Mexican street corn salad. These sides complement the rich flavors of the crockpot filling and add variety to the meal without stealing the spotlight.
Creative Ways to Present
If you want to impress your guests, try serving your burritos as a build-your-own burrito bar. Lay out all the filling, tortillas, toppings, and sides so everyone can customize according to their tastes. Another idea is slicing the rolled burrito into bite-sized pinwheels for a fun party appetizer. The possibilities are as endless as your craving for this dish!
Make Ahead and Storage
Storing Leftovers
Leftover filling can be transferred to an airtight container and stored in the refrigerator for up to four days. This allows the flavors to even deepen overnight, making for an even tastier lunch or dinner the next day.
Freezing
You can freeze the cooked filling separately in a freezer-safe container or bag for up to three months. When you’re ready to enjoy it again, thaw overnight in the refrigerator for best texture and flavor.
Reheating
Reheat leftovers gently on the stovetop or microwave with a splash of chicken broth to keep the filling moist. If you froze the filling, make sure to thaw it thoroughly before reheating to prevent uneven cooking. Reassemble burritos fresh to keep those tortillas soft and inviting.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs tend to be more forgiving during slow cooking and will add extra juiciness and flavor to the filling. Just make sure they are boneless and skinless for even cooking.
Is it necessary to pre-cook the rice before adding it to the crockpot?
Nope! This recipe uses uncooked rice because it slowly cooks and absorbs the liquid and flavors right in the crockpot, making it super convenient without extra steps.
What if I want a vegetarian version of this recipe?
Simply skip the chicken and add more beans, corn, and perhaps diced bell peppers or zucchini. You can also add a plant-based protein substitute to keep it hearty.
How spicy is this Crockpot Chicken Burritos Recipe?
The spiciness depends mostly on the salsa and taco seasoning you use. You can easily adjust the heat level by choosing mild, medium, or hot versions of these or making your own spice blend tailored to your preference.
Can I make these burritos ahead of time for a party?
Definitely! Prepare and assemble the burritos a few hours ahead and keep them warm in the oven, or refrigerate and reheat before serving. The slow-cooked filling keeps well and tastes just as delicious later.
Final Thoughts
I can’t recommend this Crockpot Chicken Burritos Recipe enough for anyone looking to simplify dinner without sacrificing big, bold flavors. It’s a comforting, crowd-pleasing meal that feels both homey and festive, perfect for sharing with family and friends. Give it a try—you’ll soon find it becoming one of your go-to recipes for busy days and casual gatherings alike!
Print
Crockpot Chicken Burritos Recipe
- Total Time: 3 hours 45 minutes
- Yield: 8 servings 1x
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
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.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
