If you’re in the mood for something hearty, crowd-pleasing, and irresistibly delicious, this Crockpot Chicken Burritos Recipe is about to win a permanent spot in your dinner rotation! Imagine tender, perfectly seasoned chicken mingling with beans, corn, and bright tomatoes, all slow-cooked to dreamy perfection and then tucked inside warm tortillas under a layer of gooey melted cheese. With just a handful of easy-to-find ingredients and a set-it-and-forget-it slow cooker approach, these burritos bring big flavors with almost no effort. Whether you’re meal-prepping for the week or feeding a hungry crew, you’re going to fall in love with how simple (and tasty!) this Crockpot Chicken Burritos Recipe is.
Ingredients You’ll Need
You only need a handful of straightforward, flavor-packed ingredients for this Crockpot Chicken Burritos Recipe, but each one plays an important role—whether it’s adding bold Mexican-inspired taste, irresistible texture, or vibrant bursts of color. Here’s what you’ll need to build the ultimate slow-cooked burrito.
- Boneless, skinless chicken breasts (2 pounds): The hero of the dish; they soak up all the flavors while staying juicy and easy to shred.
- Black beans, 1 can (15 ounces), drained and rinsed: These add protein, fiber, and that classic burrito heartiness.
- Corn, 1 can (15 ounces), drained: Sweet, crunchy kernels offer color and a subtle pop with every bite.
- Diced tomatoes with green chilies, 1 can (10 ounces): For juicy tang and a gentle kick, plus they help give the filling that saucy, cohesive texture.
- Salsa, 1/2 cup: Use your favorite for extra kick and depth—mild, medium, or spicy, it’s your call!
- Taco seasoning, 1 packet (1 ounce): This brings classic Mexican spice and ensures the flavor is bold in every bite.
- Garlic powder, 1 teaspoon: Rounds everything out with aromatic warmth.
- Cumin, 1 teaspoon: Adds that earthy, smoky undertone you just can’t skip in a burrito.
- Salt and pepper to taste: Don’t forget a pinch of each to balance and highlight all the other flavors.
- Flour tortillas, 8 large: Soft and pliable, perfect for wrapping up all those delicious fillings.
- Shredded cheddar or Mexican blend cheese, 2 cups: Melts deliciously over the warm filling for that irresistible, gooey top layer.
- Sour cream (optional), 1/2 cup: For a cool, creamy finish against the rich filling.
- Chopped cilantro and lime wedges for serving (optional): For fresh, zesty final touches that take your Crockpot Chicken Burritos Recipe to restaurant-worthy heights.
How to Make Crockpot Chicken Burritos Recipe
Step 1: Layer the Crockpot
Start by laying the chicken breasts on the bottom of your crockpot. This ensures they’ll soak up every ounce of flavor from the other ingredients as they cook. Add the black beans, corn, diced tomatoes with green chilies, salsa, taco seasoning, garlic powder, cumin, and don’t forget your generous seasoning of salt and pepper. Give everything a quick stir so the chicken is nicely coated, but there’s no need to fuss—everything will have plenty of time to mingle as it simmers away.
Step 2: Slow Cook to Perfection
Pop the lid on your crockpot and let the magic happen. Set it to low for 6 to 7 hours, or if you’re pressed for time, you can set it to high for 3 to 4 hours. Either way, you’ll end up with ultra-tender, pull-apart chicken infused with all those mouthwatering flavors—this is where the Crockpot Chicken Burritos Recipe really shines.
Step 3: Shred the Chicken
Once the cooking time is up and your kitchen smells incredible, lift out the chicken breasts and place them on a cutting board. Use two forks to shred them into juicy strands, then return that shredded chicken right back to the crockpot. Stir everything together so the flavors and juices get evenly distributed through every bite.
Step 4: Fill and Roll Your Burritos
To make assembly a breeze, warm your flour tortillas so they’re pliable and ready to wrap. Lay out a tortilla, scoop in a hearty portion of the chicken mixture, sprinkle with plenty of shredded cheddar or Mexican blend cheese, then roll it all up into a beautiful burrito. Repeat until you’ve got a tray of hearty, cheese-topped burritos ready to devour.
Step 5: Top and Serve
Top your burritos with a generous dollop of sour cream, a sprinkle of chopped cilantro, and a squeeze of lime if you love a little zest. Serve immediately while everything is melty, saucy, and completely irresistible.
How to Serve Crockpot Chicken Burritos Recipe
Garnishes
Don’t underestimate the power of a finishing touch—pile your Crockpot Chicken Burritos Recipe high with a creamy swirl of sour cream, a handful of fresh chopped cilantro, and a wedge of lime for a bright, citrusy kick. You can even add a drizzle of hot sauce or a scattering of diced avocado if you’re feeling extra festive. Even the pickiest eaters love to customize their burrito toppings.
Side Dishes
For a complete Mexican-inspired spread, serve your burritos with classic sides like Mexican rice, chips and guacamole, or a simple fresh salad. Refried beans or pinto beans also work wonders for rounding out the meal, making it both filling and unforgettable.
Creative Ways to Present
Turn your Crockpot Chicken Burritos Recipe into a fun DIY burrito bar at your next gathering—just set out a range of toppings and let everyone build their perfect burrito. You can also cut burritos into halves or thirds for a party platter or bake them in a casserole dish with enchilada sauce and extra cheese for a bubbly, melty twist.
Make Ahead and Storage
Storing Leftovers
Leftover filling stores beautifully, making this Crockpot Chicken Burritos Recipe ideal for meal prep. Simply cool the chicken mixture completely, transfer to airtight containers, and refrigerate for up to four days. Store tortillas separately for best texture; reassemble burritos fresh for the tastiest results.
Freezing
If you’re prepping ahead, freeze the cooled chicken filling in zip-top bags, squeezing out excess air to prevent freezer burn. When you’re ready to eat, thaw the filling in the refrigerator overnight. You can also assemble entire burritos, wrap them tightly in foil, and freeze for up to two months for the ultimate grab-and-go meal.
Reheating
Reheat leftover filling in the microwave or a saucepan until hot, adding a splash of water or salsa if needed to keep it moist. For frozen, fully-assembled burritos, reheat from frozen (wrapped in foil) in a 350°F oven for about 25-30 minutes, or until heated through. Unwrap for the last few minutes to crisp up the tortilla and melt the cheese.
FAQs
Can I use chicken thighs instead of breasts in the Crockpot Chicken Burritos Recipe?
Absolutely! Chicken thighs are a fantastic alternative if you prefer a richer, juicier flavor. Simply use the same amount, trim any excess fat, and follow the recipe as written.
What kind of salsa should I use?
Go with your favorite—mild, medium, or spicy all work! A chunkier salsa adds more texture, while a smoother variety gives a saucier, more cohesive filling. Swap in a smoky chipotle salsa if you want extra depth.
Can I make this recipe gluten-free?
Yes you can! Just grab your favorite gluten-free tortillas, and the entire burrito will be naturally gluten-free. The filling is completely gluten-free as written.
How do I keep burritos from getting soggy if I assemble them in advance?
To prevent sogginess, allow the filling to cool before rolling it into tortillas, and wrap each burrito tightly in foil. If possible, store the filling and tortillas separately and assemble just before eating for the best texture.
Can I add rice to the Crockpot Chicken Burritos Recipe?
Definitely! Stir cooked rice into the filling before assembling burritos for a heartier meal. You can use white rice, brown rice, or even fluffy cilantro-lime rice to amp up the flavor and make your burritos extra satisfying.
Final Thoughts
Whether you’re feeding a hungry family, meal-prepping for the week, or just craving something comforting and easy, this Crockpot Chicken Burritos Recipe is the perfect answer. Give it a try—you might just find yourself making it again and again!
Print
Crockpot Chicken Burritos Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 burritos
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
These Crockpot Chicken Burritos are a delicious and easy Mexican-inspired meal that you can make in your slow cooker. Tender shredded chicken cooked with black beans, corn, and flavorful seasonings, all wrapped up in a warm flour tortilla with melted cheese. Serve with your favorite toppings for a satisfying dinner.
Ingredients
Chicken Mixture:
- 2 pounds boneless, skinless chicken breasts
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1/2 cup salsa
- 1 packet (1 ounce) taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Additional Ingredients:
- 8 large flour tortillas
- 2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream (optional)
- Chopped cilantro and lime wedges for serving (optional)
Instructions
- Prepare Chicken Mixture: Place chicken breasts in the crockpot, add black beans, corn, diced tomatoes, salsa, taco seasoning, garlic powder, cumin, salt, and pepper. Cook on low for 6–7 hours or high for 3–4 hours.
- Shred Chicken: Remove chicken, shred, and return to the crockpot; mix well.
- Assemble Burritos: Warm tortillas, fill with chicken mixture, top with cheese, and roll into burritos.
- Serve: Garnish with sour cream, cilantro, and lime wedges.
Notes
- You can prep the filling ahead of time and freeze it for later.
- For a low-carb version, use lettuce wraps instead of tortillas.
- Add cooked rice for a heartier burrito or top with guacamole for extra flavor.
Nutrition
- Serving Size: 1 burrito
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
