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If you’ve been searching for a foolproof, crowd-pleasing meal that feels like a warm hug in tortilla form, look no further than this Crockpot Chicken Burritos Recipe. It’s a breeze to prepare, packed with vibrant flavors, and perfect for feeding a hungry family or a group of friends. Tender chunks of chicken meld effortlessly with black beans, corn, rice, and zesty salsa, all slow-cooked to perfection, then wrapped up in soft flour tortillas. Every bite bursts with layers of cheesy, fresh, and savory goodness that will have you coming back for seconds (and thirds).
Ingredients You’ll Need
These ingredients are simple pantry and fridge staples but come together to create a vibrant and satisfying burrito filling. Each item plays a key role, whether it’s adding spice, texture, or that cheesy melty goodness we all crave.
- Boneless, skinless chicken breasts (1½ pounds): Cut into bite-sized cubes for quick, even cooking and tender bites.
- Taco seasoning (1 ounce): Brings that classic Mexican-inspired warmth and depth—feel free to use your favorite blend.
- Salsa (2 cups): Any spice level works here; it adds juiciness and tangy flavor to infuse the chicken and rice.
- Black beans (15.5 ounces): Rinsed and drained; they provide earthy richness and protein.
- Frozen corn kernels (1½ cups): For bursts of sweet crunch amid the savory filling.
- Dry long-grain white rice (½ cup): Absorbs all the delicious juices to create a hearty base.
- Low-sodium chicken broth (1 cup): Adds moisture and enhances flavor without overwhelming salt.
- Mexican cheese blend (2 cups, divided): Half melts into the filling while the rest tops the burritos for that irresistible gooey finish.
- Fresh cilantro (¼ cup, chopped): Adds a bright, herbal freshness to balance the richness.
- Burrito-sized flour tortillas (8): Soft but sturdy enough to hold all the goodness without tearing.
- Pico de gallo (1 cup): Fresh, chunky salsa to add texture and zing on top.
- Guacamole, salsa, and sour cream (for serving): Optional but highly recommended toppings for extra creaminess and flavor.
How to Make Crockpot Chicken Burritos Recipe
Step 1: Prepare the Crockpot
Start by spraying your crockpot with nonstick spray. This little step goes a long way in making cleanup easier and prevents that delicious mixture from sticking to the sides. Then, arrange the bite-sized chicken cubes evenly on the bottom. This ensures the chicken cooks uniformly, soaking in all those wonderful flavors from the very start.
Step 2: Layer the Seasoning and Ingredients
Next, sprinkle the taco seasoning evenly over the chicken, distributing that perfect blend of herbs and spices. Pour in the salsa, then add the black beans, frozen corn, rice, and chicken broth. Gently stir the ingredients together to blend the flavors without disturbing the chicken too much. This step creates the savory base that transforms into a rich, moist filling after slow cooking.
Step 3: Cook the Filling
Cover the crockpot with its lid and cook on low for 3 to 3½ hours. The slow and steady heat tenderizes the chicken until it practically melts in your mouth, while the rice absorbs all the juices. Remember to stir occasionally to keep everything mingling beautifully and prevent any sticking on the sides.
Step 4: Incorporate Cheese and Herbs
When the cooking time wraps up, stir in half of your Mexican cheese blend. Pop the lid back on and let it cook for an additional 10 to 15 minutes, allowing the cheese to become wonderfully melted and creamy. Finally, fold in the chopped cilantro, which adds a fresh burst of vibrancy that cuts through the richness.
Step 5: Assemble the Burritos
Lay your flour tortillas out and scoop a generous portion of the filling into the center of each. Sprinkle on a couple of tablespoons of the remaining shredded cheese and a spoonful of pico de gallo—this combo adds beautifully melty strands and crisp, fresh texture in every bite. Roll the tortillas up tightly into burritos. For an extra special touch, you can grill each burrito in a cast-iron skillet until the outside develops a golden, crisp crust that adds satisfying crunch fused with smoky flavor.
Step 6: Serve and Enjoy
Serve your burritos right away, topped with guacamole, salsa, and sour cream. Each spoonful of topping adds extra layers of creaminess, tang, or heat to customize every delicious mouthful. This Crockpot Chicken Burritos Recipe shines when served fresh but also keeps well for enjoying later.
How to Serve Crockpot Chicken Burritos Recipe
Garnishes
Fresh garnishes really elevate these burritos. A dollop of cool sour cream contrasts the warm, spicy filling perfectly, while bright guacamole adds a creamy smoothness that complements every bite. Don’t forget extra salsa or pico de gallo to amp up the freshness and add a burst of flavor and color.
Side Dishes
Serving your burritos with a simple side of Mexican rice or a crisp green salad keeps the meal balanced and satisfying without complicating the prep. If you want a truly festive spread, consider chips and homemade guacamole or pickled jalapeños for that extra kick.
Creative Ways to Present
Turn your burritos into a fun fiesta by cutting them in half and stacking them on a large platter, garnished with fresh cilantro and lime wedges. Alternatively, serve deconstructed burrito bowls with all the filling and toppings separated so everyone can customize. This Crockpot Chicken Burritos Recipe adapts perfectly to whatever presentation style suits your gathering!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer the filling and extra toppings to airtight containers and refrigerate for up to 4 days. The mixture actually benefits from a day in the fridge as the flavors continue to meld deliciously.
Freezing
This recipe freezes beautifully. Portion the filling without assembling the burritos and freeze in meal-sized containers or freezer bags for up to 3 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat the filling gently in the microwave or on the stovetop until warmed through, stirring occasionally. Then assemble fresh burritos or heat rolled burritos in a skillet until crispy and heated inside. Adding fresh pico de gallo or avocado after reheating keeps the texture lively.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add an even richer flavor and stay wonderfully juicy. Just adjust cooking time slightly if needed, as thighs can cook a bit faster.
Can I make this recipe spicy?
Definitely! Use a spicy salsa or add chopped jalapeños to the crockpot. You can also increase the amount of taco seasoning or add a dash of chili powder for more heat.
Is it okay to prepare this without a crockpot?
This recipe is designed for slow cooking, but you can simmer the ingredients in a covered pot on the stove with low heat for about 1½ to 2 hours, stirring frequently and ensuring the rice is fully cooked.
Can I use brown rice instead of white rice?
You can, but note that brown rice requires a longer cooking time and more liquid. It’s better to pre-cook the brown rice before adding it near the end of the cooking process to avoid undercooked grains.
What are some good vegetarian substitutions for the chicken?
For a vegetarian version, substitute cooked diced sweet potatoes or extra black beans and corn for protein and texture. You might also add sautéed mushrooms or firm tofu cubes for added heartiness.
Final Thoughts
This Crockpot Chicken Burritos Recipe truly brings together ease, flavor, and comfort all in one magical dish. Whether you’re feeding a family or prepping for a casual gathering, this recipe promises a delicious, fuss-free meal that will quickly become a weekly favorite. Give it a try—you’ll love how the slow cooker transforms simple ingredients into something spectacular!
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Crockpot Chicken Burritos Recipe
- Total Time: 3 hours 45 minutes
- Yield: 8 servings 1x
Description
These easy Crockpot Chicken Burritos are a flavorful and comforting meal ideal for busy weeknights. Tender chicken cooked slowly with salsa, black beans, corn, rice, and spices creates a delicious filling that’s then wrapped in warm flour tortillas with cheese and pico de gallo. Optional skillet grilling adds a crispy finish. Serve with guacamole, sour cream, and extra salsa for a delightful Tex-Mex feast.
Ingredients
Chicken 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)
Optional Toppings
- Guacamole
- Salsa
- Sour cream
Instructions
- Prepare the Crockpot: Spray the crockpot with nonstick spray to prevent sticking. Arrange the chicken pieces evenly at the bottom of the crockpot to promote even cooking.
- Layer the Seasoning and Ingredients: Sprinkle the taco seasoning evenly over the chicken. Add the salsa, black beans, frozen corn, dry rice, and chicken broth. Stir gently to mix the ingredients and distribute the flavors evenly.
- Cook the Filling: Cover the crockpot and set it to low. Cook for 3 to 3½ hours, or until the chicken is fully cooked through and tender. Stir occasionally throughout cooking to ensure all components are well combined.
- Incorporate Cheese and Herbs: Once the chicken filling is cooked, stir in half of the shredded Mexican cheese. Cover again and cook for an additional 10 to 15 minutes until the cheese melts into the filling. Remove the lid and fold in the chopped fresh cilantro to add brightness.
- Assemble the Burritos: Lay out the flour tortillas. Spoon a generous amount of the chicken filling into the center of each tortilla. Top each with 2 tablespoons of the remaining shredded cheese and 2 tablespoons of pico de gallo. Roll each tortilla tightly to form burritos. For a crispy finish, optionally grill the rolled burritos in a cast-iron skillet over medium heat until golden brown on all sides.
- Serve and Enjoy: Serve the burritos immediately with desired toppings such as guacamole, salsa, and sour cream to enhance the flavors and add creaminess.
Notes
- You can use homemade taco seasoning to control spices and salt levels.
- To make the burritos gluten-free, substitute tortillas with corn or gluten-free wraps.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- To save time, prep the filling in the morning and cook it while you’re out.
- For extra spice, add chopped jalapeños or hot sauce to the filling or toppings.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
