There’s something undeniably comforting about a warm, flavorful burrito wrapped in a soft tortilla and packed with tender, juicy chicken. Whether you’re looking for a stress-free weeknight dinner, a meal prep idea, or something to satisfy your Tex-Mex cravings, these Slow Cooker Chicken Burritos are the perfect solution.
The beauty of this dish lies in its simplicity—just toss everything into your slow cooker, let it work its magic, and in a few hours, you’ll have a filling that’s bursting with bold, zesty flavors. The slow cooking process ensures the chicken is incredibly tender, soaking up all the rich seasonings and spices. Plus, it’s a crowd-pleaser! Serve it for a casual family dinner, or set up a burrito bar and let everyone customize their own.
If you love meals that are both easy and delicious, this slow cooker burrito recipe will quickly become a favorite in your household!
Why You’ll Love This Recipe
- Effortless Cooking: The slow cooker does all the work for you—just set it and forget it!
- Flavor-Packed: The combination of seasonings, salsa, and beans creates a rich and hearty filling.
- Great for Meal Prep: Make a batch ahead of time and enjoy leftovers throughout the week.
- Customizable: Add your favorite toppings like guacamole, sour cream, or cheese for a personalized touch.
- Family-Friendly: Even picky eaters will love the warm, comforting flavors wrapped in a soft tortilla.
Ingredients You’ll Need
For the Chicken Filling:
- 2 pounds boneless, skinless chicken breasts
- 1 cup salsa
- 1 cup chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 small onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
For Assembling the Burritos:
- 6 large flour tortillas
- 1 ½ cups cooked rice
- 1 cup shredded lettuce
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- ½ cup sour cream
- ½ cup guacamole
- ½ cup diced tomatoes
- ¼ cup chopped fresh cilantro (optional)
How to Make Slow Cooker Chicken Burritos
Step 1: Prepare the Chicken Filling
Start by placing the chicken breasts in the bottom of your slow cooker. Sprinkle the garlic powder, onion powder, cumin, chili powder, smoked paprika, salt, and black pepper over the top. This seasoning blend will infuse the chicken with incredible depth of flavor as it cooks.
Next, pour the salsa and chicken broth over the seasoned chicken. This helps keep the meat juicy and tender while adding a slight kick from the salsa.
Add the black beans, corn, and chopped onion on top. Give everything a gentle stir to make sure the ingredients are well distributed.
Step 2: Let the Slow Cooker Work Its Magic
Cover and cook on low for 6-7 hours or high for 3-4 hours. The longer cooking time on low allows the flavors to meld beautifully and results in the most tender chicken.
Step 3: Shred the Chicken
Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. The meat should be incredibly soft and easily fall apart. Stir everything together so the shredded chicken absorbs all the flavorful juices.
Step 4: Warm the Tortillas
For the best burrito experience, warm your flour tortillas before assembling. You can do this by heating them in a dry skillet for about 30 seconds per side or microwaving them wrapped in a damp paper towel for 20 seconds.
Step 5: Assemble the Burritos
Now for the fun part—building your burritos!
- Lay a warm tortilla flat and spread a scoop of rice in the center.
- Add a generous portion of the shredded chicken mixture on top.
- Sprinkle with shredded cheese and lettuce for a fresh crunch.
- Top with a dollop of sour cream, guacamole, and diced tomatoes.
- If you love an extra pop of flavor, add a sprinkle of chopped cilantro.
Step 6: Wrap and Serve
Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking in the filling as you go. Slice in half and serve immediately, or wrap in foil for a grab-and-go meal!
Helpful Tips
- Make It Spicier: If you love heat, add a diced jalapeño or extra chili powder to the filling.
- Use Leftovers Creatively: The shredded chicken is great in tacos, quesadillas, burrito bowls, or even salads.
- Prevent a Soggy Burrito: Let the chicken mixture cool slightly before assembling to avoid excess moisture soaking into the tortillas.
- Meal Prep Friendly: Store the shredded chicken in an airtight container for up to 4 days or freeze for up to 3 months.
- Crispy Option: Lightly pan-sear the wrapped burritos in a skillet for a golden, crunchy exterior.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: About 7 hours
- Yield: 6 burritos
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: High Protein
Notes
- Customize: Add veggies or swap beans.
- Use Large Tortillas: Easier to wrap.
- Rice Options: Try brown or cauliflower rice.
- Cheese Choices: Monterey Jack or pepper jack.
- Make It a Bowl: Serve over rice.
- Keep Warm: Use slow cooker’s warm setting.
- Crispy Finish: Pan-sear for crunch.
Storage Instructions
Refrigerating:
Store leftover shredded chicken in an airtight container in the fridge for up to 4 days. Keep tortillas, toppings, and rice separate for the best texture.
Freezing:
The shredded chicken filling freezes well for up to 3 months. Cool completely before storing in a freezer-safe container or resealable bag. Thaw in the fridge overnight before reheating.
Reheating:
Warm the chicken in a skillet over medium heat or microwave in 30-second intervals until heated through. Assemble fresh burritos with warm tortillas for the best flavor.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work great in this recipe and tend to be even more tender and flavorful. Just use boneless, skinless thighs and follow the same cooking instructions.
What kind of salsa should I use?
Use your favorite store-bought salsa or homemade salsa. A chunky, medium-spiced salsa works best for bold flavor. If you prefer a smoky taste, try using a fire-roasted tomato salsa.
Can I make these burritos dairy-free?
Absolutely! Just omit the cheese and sour cream, and double up on the guacamole for a creamy, dairy-free alternative.
How do I prevent my burritos from falling apart?
Make sure not to overfill them, and wrap them tightly. Warming the tortillas beforehand makes them more pliable and easier to roll.
Related Recipes
If you loved these Slow Cooker Chicken Burritos, you might also enjoy:
Conclusion
These Slow Cooker Chicken Burritos are an absolute game-changer for easy, delicious meals. With minimal prep and a hands-off cooking method, you can enjoy restaurant-quality burritos at home without the hassle. Whether you’re serving them fresh or meal-prepping for the week, this recipe is sure to become a family favorite.
Give them a try and let me know—what’s your favorite burrito topping? Happy cooking!
Print
Slow Cooker Chicken Burritos
Description
There’s something undeniably comforting about a warm, flavorful burrito wrapped in a soft tortilla and packed with tender, juicy chicken. Whether you’re looking for a stress-free weeknight dinner, a meal prep idea, or something to satisfy your Tex-Mex cravings, these Slow Cooker Chicken Burritos are the perfect solution.
The beauty of this dish lies in its simplicity—just toss everything into your slow cooker, let it work its magic, and in a few hours, you’ll have a filling that’s bursting with bold, zesty flavors. The slow cooking process ensures the chicken is incredibly tender, soaking up all the rich seasonings and spices. Plus, it’s a crowd-pleaser! Serve it for a casual family dinner, or set up a burrito bar and let everyone customize their own.
If you love meals that are both easy and delicious, this slow cooker burrito recipe will quickly become a favorite in your household!
Ingredients
For the Chicken Filling:
- 2 pounds boneless, skinless chicken breasts
- 1 cup salsa
- 1 cup chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 small onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
For Assembling the Burritos:
- 6 large flour tortillas
- 1 ½ cups cooked rice
- 1 cup shredded lettuce
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- ½ cup sour cream
- ½ cup guacamole
- ½ cup diced tomatoes
- ¼ cup chopped fresh cilantro (optional)
Instructions
Step 1: Prepare the Chicken Filling
Start by placing the chicken breasts in the bottom of your slow cooker. Sprinkle the garlic powder, onion powder, cumin, chili powder, smoked paprika, salt, and black pepper over the top. This seasoning blend will infuse the chicken with incredible depth of flavor as it cooks.
Next, pour the salsa and chicken broth over the seasoned chicken. This helps keep the meat juicy and tender while adding a slight kick from the salsa.
Add the black beans, corn, and chopped onion on top. Give everything a gentle stir to make sure the ingredients are well distributed.
Step 2: Let the Slow Cooker Work Its Magic
Cover and cook on low for 6-7 hours or high for 3-4 hours. The longer cooking time on low allows the flavors to meld beautifully and results in the most tender chicken.
Step 3: Shred the Chicken
Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. The meat should be incredibly soft and easily fall apart. Stir everything together so the shredded chicken absorbs all the flavorful juices.
Step 4: Warm the Tortillas
For the best burrito experience, warm your flour tortillas before assembling. You can do this by heating them in a dry skillet for about 30 seconds per side or microwaving them wrapped in a damp paper towel for 20 seconds.
Step 5: Assemble the Burritos
Now for the fun part—building your burritos!
- Lay a warm tortilla flat and spread a scoop of rice in the center.
- Add a generous portion of the shredded chicken mixture on top.
- Sprinkle with shredded cheese and lettuce for a fresh crunch.
- Top with a dollop of sour cream, guacamole, and diced tomatoes.
- If you love an extra pop of flavor, add a sprinkle of chopped cilantro.
Step 6: Wrap and Serve
Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking in the filling as you go. Slice in half and serve immediately, or wrap in foil for a grab-and-go meal!
Notes
- Customize: Add veggies or swap beans.
- Use Large Tortillas: Easier to wrap.
- Rice Options: Try brown or cauliflower rice.
- Cheese Choices: Monterey Jack or pepper jack.
- Make It a Bowl: Serve over rice.
- Keep Warm: Use slow cooker’s warm setting.
- Crispy Finish: Pan-sear for crunch.