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
Scale
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
