Description

These Crockpot Chicken Burritos are a hearty, flavorful, and easy-to-make meal for any day of the week. The slow-cooked chicken paired with black beans, rice, and a medley of spices creates a delicious filling, all wrapped up in a burrito. Perfect for family dinners or meal prep, these burritos are both satisfying and versatile. Add your preferred toppings like guacamole, sour cream, or salsa for extra flavor.

Ingredients

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Chicken and Filling

1 1/2 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)
1 1/2 cups frozen corn kernels
1/2 cup dry long-grain white rice
1 cup low-sodium chicken broth
2 cups shredded Mexican cheese blend, divided
1/4 cup chopped fresh cilantro

Burritos

8 burrito-sized flour tortillas
1 cup pico de gallo (store-bought or homemade)

Optional Toppings

Guacamole
Salsa
Sour cream

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Instructions

Prepare the Crockpot
Spray the crockpot with nonstick spray to prevent sticking. Arrange the chicken pieces in the bottom of the crockpot to ensure even cooking.
Layer the Seasoning and Ingredients
Sprinkle the taco seasoning evenly over the chicken. Then add the salsa, black beans, frozen corn, rice, and chicken broth. Stir gently to combine all the ingredients and distribute the flavors.
Cook the Filling
Cover the crockpot and cook on low for 3-3½ hours, or until the chicken is fully cooked and tender. Stir occasionally to ensure the ingredients are well-mixed.
Incorporate Cheese and Herbs
Once the cooking time is complete, stir in half of the shredded Mexican cheese blend. Cover and cook for another 10-15 minutes until the cheese is melted. Next, stir in the chopped cilantro for freshness.
Assemble the Burritos
Spoon the filling into the center of each flour tortilla. Top each with 2 tablespoons of the remaining shredded cheese and 2 tablespoons of pico de gallo. Roll the tortillas tightly into burritos. For a crispy texture, optionally grill each rolled burrito in a cast-iron skillet until golden brown.
Serve and Enjoy
Serve the burritos immediately with your favorite toppings such as guacamole, salsa, or sour cream for added flavors.

Notes

Protein Alternatives: Boneless, skinless chicken thighs can be used instead of breasts for a juicier filling.
Bean Variations: Swap black beans with pinto beans if preferred.
Corn Options: Use fresh or canned corn as substitutes for frozen.
Cheese Choices: Feel free to use your favorite cheese variety.
Serving Variations: Serve the filling as a burrito bowl over salad greens or rice if you prefer to skip the tortillas.
Storage Tips: Store the burrito filling separately from the tortillas in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Assemble the burritos just before serving.

Nutrition

Serving Size: 1 burrito
Calories: 420
Sugar: 4g
Sodium: 750mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 28g
Cholesterol: 70mg