Description
This Crockpot Chicken Burritos recipe is a simple and flavorful way to enjoy a hearty Mexican-inspired meal. Tender chicken cooked slowly with taco seasoning, salsa, black beans, corn, rice, and chicken broth creates a delicious filling. Finished with melted cheese and fresh cilantro, the filling is wrapped in flour tortillas and optionally grilled for a crispy finish. Perfect for easy weeknight dinners or meal prep.
Ingredients
Scale
Chicken and Filling
- 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
- 2 cups shredded Mexican cheese blend, divided
- ¼ cup chopped fresh cilantro
Burrito Assembly and Toppings
- 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 they cook uniformly.
- Layer the Seasoning and Ingredients: Sprinkle the taco seasoning evenly over the chicken. Add the salsa, black beans, frozen corn, rice, and chicken broth. Stir gently to combine everything evenly without disturbing the chicken too much.
- 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 ensure the ingredients blend well.
- Incorporate Cheese and Herbs: After cooking, stir in half of the shredded Mexican cheese blend. Cover and cook for an additional 10 to 15 minutes until the cheese has melted. Then add the chopped fresh cilantro for brightness and freshness.
- Assemble the Burritos: Spoon a generous amount of the filling into the center of each flour tortilla. Top with 2 tablespoons of the remaining shredded cheese and 2 tablespoons of pico de gallo. Roll the tortillas tightly into burritos.
- Optional Grilling: For a crispy texture, grill each rolled burrito in a hot cast-iron skillet or nonstick pan until golden brown on all sides.
- Serve and Enjoy: Serve the burritos immediately with your preferred toppings such as guacamole, extra salsa, and sour cream for added flavor and creaminess.
Notes
- Use low-sodium chicken broth to control salt levels in the dish.
- If desired, substitute flour tortillas with gluten-free tortillas for a gluten-free option.
- For a spicier filling, use a hotter salsa or add chopped jalapeños.
- You can prepare the filling a day ahead and refrigerate; reheat before assembling the burritos.
- Grilling the burritos is optional but adds a nice crispy texture and flavor.
- Leftover burritos can be wrapped in foil and refrigerated or frozen for meal prep.
