Crockpot Chicken Burritos
Chicken, rice, beans, corn, and salsa cook together in a crockpot, then are assembled into burrito-sized flour tortillas with cheese and cilantro. Serve with guacamole, salsa, and sour cream.
Servings: 8 servings
Ingredients
Ingredients
- 1 1/2 poundsboneless skinless chicken breastscut into bite-sized cubes
- 1 ouncetaco seasoningstore-bought or homemade 1 packet
- 2 cupssalsastore-bought or homemade any spice level
- 15.5 ouncesblack beansrinsed and drained 1 can
- 1 1/2 cupsfrozen corn kernels
- 1/2 cupdry long-grain white rice
- 1 cuplow-sodium chicken broth
- 2 cupsshredded Mexican cheese blenddivided
- 1/4 cupchopped fresh cilantro
- 8 burrito-sized flour tortillas
- 1 cuppico de gallostore-bought or homemade
- Guacamole
- Salsa
- Sour cream
Instructions
Instructions
- Spray the crockpot with nonstick spray. Place the chicken cubes in the bottom of the crockpot and sprinkle the taco seasoning evenly over the chicken.
- Add the salsa, rinsed and drained black beans, frozen corn kernels, dry long‑grain white rice, and low‑sodium chicken broth. Stir gently to combine and make sure the rice is submerged.
- Cover and cook on LOW for 3 to 3½ hours, until the chicken is cooked through and the rice is tender (chicken should reach 165°F if using a thermometer).
- Stir in half of the shredded Mexican cheese (1 cup). Cover and cook on LOW for 10–15 minutes more, until the cheese is melted.
- Stir in the chopped fresh cilantro.
- Divide the filling evenly among the 8 burrito‑sized flour tortillas, spooning the mixture into the center of each tortilla.
- Top each burrito with 2 tablespoons of the remaining shredded Mexican cheese and 2 tablespoons pico de gallo. Roll the tortillas to form burritos.
- Serve immediately or grill in a cast‑iron skillet to crisp the tortillas, if desired. Serve with guacamole, salsa, and sour cream.
Equipment
- Crockpot
- Cast Iron Skillet(optional)
Notes
You can use boneless, skinless chicken thighs instead of breasts.
You can use pinto beans instead of black beans.
You can use fresh or canned corn instead of frozen.
You can use whatever type of cheese you prefer.
You can use corn or flour tortillas, or you can serve the filling atop salad greens or rice to make burrito bowls.
You can use pinto beans instead of black beans.
You can use fresh or canned corn instead of frozen.
You can use whatever type of cheese you prefer.
You can use corn or flour tortillas, or you can serve the filling atop salad greens or rice to make burrito bowls.