Crockpot Chicken Burritos

Crockpot Chicken Burritos Recipe: A Delicious and Easy Meal


If you’re looking for a tasty and simple recipe that can be prepared ahead of time, then the Crockpot Chicken Burritos recipe is a great option. With minimal prep work, you can have a delicious and filling meal that everyone will love.





▢1½ pounds boneless, skinless chicken breasts cut into bite-sized cubes

▢1 ounce taco seasoning store-bought or homemade (1 packet)

▢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

▢8 burrito-sized flour tortillas

▢1 cup pico de gallo store-bought or homemade

Optional Toppings



▢Sour cream



➔ 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:


Step 1:

Spray the crockpot with nonstick spray. Arrange the chicken in the bottom of the crockpot.

1½ pounds boneless, skinless chicken breasts



Step 2:

Sprinkle the taco seasoning over the chicken.

1 ounce taco seasoning



Step 3:

Add in the salsa, beans, corn, rice and broth. Stir to combine.

2 cups salsa,15.5 ounces black beans,1½ cups frozen corn kernels,½ cup dry long-grain white rice,1 cup low-sodium chicken broth



Step 4:

Cover and cook on low for 3-3 ½ hours.



Step 5:

Once the chicken is cooked through, stir in half of the cheese. Cover and cook for another 10-15 minutes, until the cheese is melted. Stir in the cilantro.

2 cups shredded Mexican cheese blend,¼ cup chopped fresh cilantro



Step 6:

Spoon the burrito filling into the center of each tortilla. Top each burrito with 2 tablespoons of the remaining cheese (or more if you like!) and 2 tablespoons pico. Roll and enjoy immediately or grill in a cast iron skillet for a crispy tortilla. Serve with guacamole, salsa, or sour cream, if desired.

8 burrito-sized flour tortillas,1 cup pico de gallo,Guacamole,Salsa,Sour cream



Pro Tips:


  1. For extra flavor, you can add a can of diced tomatoes with green chilies to the Crockpot mixture.
  2. To make the chicken even more tender, you can marinate it in the salsa mixture for a few hours before cooking.
  3. If you prefer spicier food, you can add a diced jalapeño pepper to the Crockpot mixture.
  4. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.




This recipe can easily be doubled to feed a larger crowd.

If you don’t have a Crockpot, you can cook the chicken mixture in a large pot on the stove over medium heat for about 45 minutes, or until the chicken is cooked through and tender.




Nutrition Information:


Serving size: 1 burrito (without toppings)


Calories: 309

Fat: 6g

Saturated Fat: 1g

Cholesterol: 56mg

Sodium: 820mg

Potassium: 685mg

Carbohydrates: 40g

Fiber: 6g

Sugar: 3g

Protein: 26g


Final Thoughts:


This Crockpot Chicken Burritos recipe is an easy and delicious way to feed your family or friends. It’s packed with protein, fiber, and flavor, and can be customized with your favorite toppings. Try making it for your next game night, potluck, or weeknight dinner, and watch it disappear in no time.





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