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

Scale

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

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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