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
Scale
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.
