If you are looking for a comforting, flavorful, and hands-off dinner that will become an instant favorite, look no further than this delightful Crockpot Chicken Burritos Recipe. Combining tender, seasoned chicken with hearty beans, sweet corn, and melted cheese all slow-cooked to perfection, this dish delivers a party of flavors in every bite. The ease of letting your crockpot do the work means you get dinner ready without stress, and the end result is an irresistibly satisfying meal that everyone at the table will love.
Ingredients You’ll Need
This Crockpot Chicken Burritos Recipe comes together with simple yet essential ingredients that each add their own unique touch. From the tender chicken to the melty cheese and fresh cilantro, every component plays a part in creating a flavorful, colorful, and textured filling perfect for rolling up in warm tortillas.
- Boneless, skinless chicken breasts: Cut into bite-sized cubes for even cooking and easy shredding.
- Taco seasoning: Brings bold, zesty Mexican-inspired spice to the dish.
- Salsa: Adds juicy brightness and depth with a hint of spice, customizable based on your heat preference.
- Black beans: Rinsed and drained for a creamy texture and extra protein.
- Frozen corn kernels: Sweet bursts of flavor and a satisfying crunch.
- Dry long-grain white rice: Absorbs the flavors and adds heartiness to the filling.
- Low-sodium chicken broth: Keeps the filling moist and infuses it with savory notes.
- Shredded Mexican cheese blend: Divided for melty goodness inside and on top.
- Fresh cilantro: Chopped for a refreshing herbal lift.
- Burrito-sized flour tortillas: The perfect soft wrap to hold all those tasty ingredients.
- Pico de gallo: Fresh and tangy, ideal for topping the burritos.
- Guacamole, salsa, sour cream: Optional toppings to customize each bite your way.
How to Make Crockpot Chicken Burritos Recipe
Step 1: Prepare the Crockpot
Start by giving your crockpot a quick spritz with nonstick spray. This simple step prevents sticking and makes cleanup much easier. Then, arrange the chicken cubes evenly at the bottom to ensure every piece cooks perfectly tender.
Step 2: Layer the Seasoning and Ingredients
Sprinkle the taco seasoning evenly over the chicken for that signature Southwest kick. Next, add the salsa, black beans, frozen corn, rice, and chicken broth right on top. Gently stir the mixture just enough to combine the ingredients, allowing all the delicious flavors to mingle in your crockpot.
Step 3: Cook the Filling
Set the crockpot on low and let it cook for 3 to 3½ hours. During this time, the chicken will become tender and juicy, while the rice absorbs all the spices and juices. Occasionally stirring ensures that everything is perfectly mixed and cooks evenly throughout.
Step 4: Incorporate Cheese and Herbs
Once the chicken is cooked through, stir in half of the shredded Mexican cheese blend, then cover and let it melt for about 10 to 15 minutes. Finally, fold in the chopped fresh cilantro, which adds a bright, fresh burst of flavor to the rich filling.
Step 5: Assemble the Burritos
Spoon a generous amount of the hearty filling right into the center of each tortilla. Top each with a couple of tablespoons of the remaining cheese and some tangy pico de gallo. Roll them up tightly to keep all the goodness inside. For a little extra flair and crunch, feel free to grill each burrito in a hot cast-iron skillet until they turn golden brown and irresistible.
How to Serve Crockpot Chicken Burritos Recipe
Garnishes
Enhance each bite with your favorite toppings like creamy guacamole, zesty salsa, or a dollop of cool sour cream. These garnishes not only add layers of flavor but also introduce coolness and texture contrast against the warm burrito filling.
Side Dishes
Pair your Crockpot Chicken Burritos Recipe with fresh, crunchy sides like a crisp green salad, Mexican street corn, or simple tortilla chips. Each adds a refreshing or crunchy element to balance the warm, hearty burritos and round out a satisfying meal.
Creative Ways to Present
For a fun twist, try serving the filling as a burrito bowl, layering components in a bowl and topping with cheese and pico de gallo. Or, assemble mini burrito sliders for party-friendly finger foods. The slow-cooked filling is versatile and sure to impress no matter how you present it.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover filling in an airtight container in the refrigerator for up to four days. Keep your tortillas separate to maintain their softness and freshness when reheated.
Freezing
This Crockpot Chicken Burritos Recipe filling freezes beautifully. Portion it into freezer-safe containers or bags and keep it frozen for up to three months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Reheat the filling gently in the microwave or on the stovetop until warmed through. Assemble burritos fresh to keep tortillas soft, then briefly heat the wrapped burritos in a skillet to melt cheese and add a satisfying crispy finish.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add extra juiciness and richness to the filling, making the burritos even more tender and flavorful. Just cut them into similar-sized pieces to ensure even cooking.
Is it okay to use canned corn instead of frozen?
Canned corn can be used in a pinch, but frozen corn holds up better in slow cooking and provides a fresher, sweeter flavor. If using canned, be sure to drain it well to avoid excess liquid in the crockpot.
Can I make this recipe spicier?
Definitely! Choose a hotter salsa or add a pinch of cayenne pepper or crushed red pepper flakes with the taco seasoning to up the heat level to your liking.
What type of rice works best in this crockpot recipe?
Long-grain white rice is ideal because it cooks evenly and absorbs the flavorful liquid well without becoming mushy. Avoid quick-cooking or instant rice varieties as they may overcook during the long crockpot simmer.
How do I keep the tortillas from getting soggy when assembling?
Warm the tortillas just before assembling to keep them pliable but not too soft. Adding the filling while it’s still hot helps keep them soft but not soggy. If grilling, that extra step crisps them up nicely for texture contrast.
Final Thoughts
This Crockpot Chicken Burritos Recipe is a total game-changer for busy weeknights or anytime you want a fuss-free meal bursting with flavor. Slow cooking brings out incredible tenderness in the chicken and perfectly blends all the tasty ingredients, making every bite worth savoring. Trust me, once you try it, this recipe will become a beloved staple in your home just like it is in mine. So grab your crockpot, gather your ingredients, and get ready to enjoy some seriously delicious burritos tonight!
Print
Crockpot Chicken Burritos Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Halal
Description
This Crockpot Chicken Burritos recipe offers a convenient and flavorful way to enjoy a satisfying Mexican-inspired meal. Tender chicken breasts are slow-cooked with taco seasoning, salsa, black beans, corn, rice, and chicken broth to create a hearty filling. Melted Mexican cheese and fresh cilantro add richness and brightness, while flour tortillas are filled and optionally grilled for a delicious crispy finish. Perfect for easy meal prep or a comforting family dinner.
Ingredients
Protein and Base
- 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
Cheese and Herbs
- 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)
- Guacamole, for serving
- Salsa, for serving
- Sour cream, for serving
Instructions
- Prepare the Crockpot: Spray the crockpot with nonstick spray to prevent sticking. Arrange the chicken pieces evenly in the bottom of the crockpot to ensure uniform cooking.
- Layer the Seasoning and Ingredients: Sprinkle the taco seasoning evenly over the chicken. Then add the salsa, black beans, frozen corn, rice, and chicken broth. Stir gently to combine all ingredients and distribute the flavors evenly.
- 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 make sure the ingredients remain well mixed.
- Incorporate Cheese and Herbs: After the cooking time, stir in half of the shredded Mexican cheese blend. Cover and cook for an additional 10 to 15 minutes until the cheese melts. Stir in the chopped fresh cilantro to add brightness and freshness.
- Assemble the Burritos: Spoon the warm filling into the centers of the flour tortillas. Top each with 2 tablespoons of the remaining shredded cheese and 2 tablespoons of pico de gallo. Roll the tortillas tightly to form burritos. For an optional crispy texture, grill each rolled burrito in a cast-iron skillet over medium heat until golden brown on all sides.
- Serve and Enjoy: Serve the burritos immediately with your choice of guacamole, salsa, or sour cream for added flavor and creaminess.
Notes
- Use low-sodium chicken broth and store-bought taco seasoning to control sodium levels or make your own seasoning blend for a fresher taste.
- Adjust spice levels by choosing mild, medium, or hot salsa according to your preference.
- Grilling the burritos after rolling adds a delightful crispy texture but is optional.
- Leftover filling can be refrigerated for up to 3 days and reheated for quick meals.
- For a gluten-free option, substitute flour tortillas with gluten-free tortillas or lettuce wraps.
