Looking for a satisfying and effortless meal? These slow-cooker chicken burritos are perfect for busy days.
The combination of juicy chicken, hearty beans, and fluffy rice wrapped in a warm tortilla is pure comfort food bliss. This dish brings together everything you love in a burrito with minimal effort.
I love how this recipe takes the stress out of weeknight dinners.
I like to top mine with cheese, sour cream, and fresh cilantro for the finishing touch!
Why You’ll Love These Slow-Cooker Chicken Burritos
Easy Prep: Set it and forget it! Toss the ingredients into the slow cooker and return hours later to a delicious, ready-to-eat meal.
Full of Flavor: The slow cooking process melds the flavors of spices, vegetables, and tender chicken. It’s full of Tex-Mex goodness!
Great for Leftovers: These burritos reheat beautifully, making them perfect for meal prep or quick lunches throughout the week.
Budget-Friendly: Using affordable ingredients like chicken, beans, and rice, this recipe stretches your dollar without sacrificing taste.
Ingredients
- Boneless, Skinless Chicken Breasts: The star of the show! They’re tender, juicy, and ready to soak up all those delicious flavors.
- Low-Sodium Chicken Broth: The liquid base helps keep everything moist and flavorful.
- Onion and Green Bell Pepper: The classic combo brings crunch, color, and a subtle sweetness to the party.
- Pinto Beans: They’re hearty, creamy, and packed with protein and fiber to keep you feeling full and satisfied.
- Salsa: The zesty, flavorful addition ties everything together and adds a fresh, homemade taste.
- Instant Rice: Quick-cooking rice soaks up all the delicious juices and ensures your burritos are bursting with flavor in every bite.
- Seasonings: It use chili powder, cumin, salt, and black pepper.
- Tortillas: They’re soft, warm, and ready to wrap around all that tasty, slow-cooked goodness.
- Cheese, Sour Cream, and Cilantro: The perfect garnishes to take your burritos to the next level.
How to Make Slow Cooker Chicken Burritos
Just wait until you get a load of how easy these are to make!
1. Combine the ingredients. Add the chicken, chicken broth, onion, bell pepper, pinto beans, chili powder, cumin, salt, pepper, and salsa to the slow cooker. Mix well.
2. Slow cook. Cover and cook on low for 6 hours until the chicken is tender.
3. Shred the chicken. Shred the chicken directly in the slow cooker using two forks.
4. Add the rice. Stir in the instant rice, cover, and cook on high for 20 minutes.
5. Warm the tortillas. Warm the tortillas according to package instructions.
6. Assemble the burritos. Place a generous portion of the chicken and rice mixture in the center of each tortilla. Top with the shredded cheese, sour cream, chopped cilantro, and other desired toppings.
7. Roll the burritos. Fold in the sides of the tortilla and roll it up tightly to form a burrito.
8. Optional: Crisp the exterior. For a crispy exterior, heat a skillet over medium heat with a little oil. Place the burrito seam-side down and cook for 1-2 minutes on each side until golden brown.
Tips for the Best Slow Cooker Chicken Burritos
You can’t mess up this recipe. But you can make it better with these tips!
- Choose the best chicken. Use boneless, skinless chicken breasts or thighs for easy shredding and optimal flavor.
- Don’t forget to drain. Rinse and drain the canned pinto beans to reduce sodium content and improve texture.
- Select your spices. Customize the spice level by adjusting the amount of chili powder and cumin to your taste preferences.
- Toss in some add-ins. Add corn, diced jalapeños, or black beans for extra flavor and texture.
- Top them your way. Top your burritos with shredded cheese, sour cream, chopped cilantro, diced avocado, chopped tomatoes, sliced black olives, or hot sauce.
- Make it a fiesta! Serve alongside Mexican rice, refried beans, guacamole, or a fresh salad for a complete meal.
How to Store
Follow these steps to store leftover burritos.
To Store: If you’re storing just the filling, place it in an air-tight container and keep it in the refrigerator for up to 4 days. For fully assembled burritos, wrap each one tightly in plastic wrap or foil and refrigerate for up to 3 days.
To Freeze: To freeze the filling, transfer it to a freezer-safe container and freeze for up to 3 months. For assembled burritos, wrap each one in plastic wrap, then in foil, and freeze for up to 2 months.
To Reheat: For the filling, microwave on high for 2-3 minutes, stirring halfway through. For assembled burritos, unwrap them and microwave on high for 1-2 minutes or until thoroughly heated.
Slow Cooker Chicken Burritos
6
servings10
minutes6
hours20
minutes261
These easy slow cooker chicken burritos make dinner a breeze! With beans, rice, peppers, onions, and salsa, they’re guaranteed to satisfy.
Ingredients
1 1/2 lbs boneless, skinless chicken breasts
1 cup low-sodium chicken broth
1 onion, diced
1 green bell pepper, diced
15 oz can pinto beans, drained and rinsed
2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
16 oz salsa
1 1/2 cups instant rice
Tortillas, cheese, sour cream, and cilantro for serving
Instructions
- Add the chicken, chicken broth, onion, bell pepper, pinto beans, chili powder, cumin, salt, pepper, and salsa to the slow cooker. Mix well.
- Cover and cook on low for 6 hours until the chicken is tender.
- Shred the chicken directly in the slow cooker using two forks.
- Stir in the instant rice, cover, and let cook on high for an additional 20 minutes until the rice is tender.
- Warm the tortillas according to package instructions.
- To assemble the burritos, place a generous portion of the chicken and rice mixture in the center of each tortilla. Top with shredded cheese, sour cream, chopped cilantro, and other desired toppings.
- Fold in the sides of the tortilla and roll it up tightly to form a burrito.
- Optional: For a crispy exterior, heat a skillet over medium heat with a little oil. Place the burrito seam-side down and cook for 1-2 minutes on each side until golden brown.
