Let me introduce you to a weeknight wonder that’s been a staple in my kitchen: the Crockpot Chicken Burritos Recipe. Picture juicy, seasoned chicken, beans, and corn simmering effortlessly while you go about your day. Each bite is packed with flavor, thanks to a melody of spices and a touch of melted cheese, all wrapped in a pillowy tortilla. It’s hearty, feeds a crowd, and practically cooks itself—which means more time for you and less scrambling at dinnertime. This recipe is perfect for meal prepping, feeding hungry teens, or impressing friends at your next casual get-together.

Crockpot Chicken Burritos Recipe - Recipe Image

Ingredients You’ll Need

Everything you need for this recipe is probably already in your pantry or fridge, and each ingredient plays its own crucial role, bringing the Crockpot Chicken Burritos Recipe to life. The result? A colorful blend of creamy, saucy, and hearty layers begging to be rolled up in a fluffy tortilla.

Boneless skinless chicken breasts (2 pounds): The star of the filling, these remain juicy and tender after slow cooking, soaking up all the flavorful seasonings.
Taco seasoning (1 packet): Delivers a punch of bold, zesty flavor and just the right amount of spice.
Salsa (1 cup): Adds moisture, tangy brightness, and layers of tomatoey goodness to the mix.
Black beans (1 can, 15 ounces, drained and rinsed): Creamy, protein-rich beans that make every bite satisfying and keep you feeling full.
Frozen corn (1 cup): Sweet pops of golden corn provide color and a hint of crunch.
Small onion (diced): A little onion deepens the base flavors and caramelizes to sweet perfection as it cooks.
Cooked white or brown rice (1 cup): Rice soaks up all the yummy juices and keeps the burritos hearty.
Shredded cheddar or Mexican blend cheese (1 1/2 cups): Because every burrito needs a melty, creamy finish!
Large flour tortillas (8): The classic, pliable burrito wrapper—substitute gluten-free if needed.
Sour cream, guacamole, chopped cilantro (optional): These toppings add creaminess, richness, and a burst of fresh green to each serving.

How to Make Crockpot Chicken Burritos Recipe

Step 1: Layer the Chicken and Flavorings

Start by placing your chicken breasts snugly at the bottom of your crockpot. Sprinkle the packet of taco seasoning evenly over the top—don’t worry if some falls not-quite-perfect, it’s all going to mix together with the salsa and make the most incredible, saucy base for the rest of your Crockpot Chicken Burritos Recipe.

Step 2: Add Beans, Corn, Onion, and Salsa

Next, scatter the drained black beans, sweet frozen corn, and finely diced onion across the chicken. Pour the salsa over everything, letting it settle in and start infusing all those fresh veggies and beans with tomatoey, spicy flavor. This step transforms the simple into the irresistible!

Step 3: Set It and Forget It

Pop the lid on your crockpot and cook on low for 6-7 hours, or if you’re pressed for time, on high for 3-4 hours. This slow simmer makes the chicken unbelievably tender and lets all the flavors blend beautifully—trust me, your kitchen will smell irresistible.

Step 4: Shred the Chicken

Once the chicken is fork-tender, carefully lift it out and shred it using two forks. Don’t stress if it looks messy—that’s the beauty of rustic comfort food! Return the shredded chicken to the crockpot and combine well, so every morsel gets coated in that saucy, flavor-packed mixture.

Step 5: Add Rice and Cheese

Now it’s time to stir in your cooked rice and a generous cup of shredded cheese. The heat from the crockpot will melt everything together, thickening the filling to the perfect burrito consistency. This is the part where you’ll want to sneak a taste… or two.

Step 6: Roll and Serve

To assemble, warm the tortillas so they’re soft and pliable. Spoon the hot chicken mixture into the center of each one, sprinkle the remaining cheese down the middle, and roll them up burrito-style. Serve your Crockpot Chicken Burritos Recipe hot and fresh, with optional sour cream, guacamole, and cilantro for a restaurant-worthy finish!

How to Serve Crockpot Chicken Burritos Recipe

Garnishes

Don’t skip the toppings! A dollop of sour cream, a scoop of tangy guacamole, and a handful of chopped cilantro turn every serving of the Crockpot Chicken Burritos Recipe into something special, adding color, coolness, and the freshest burst of flavor.

Side Dishes

Round out your burritos with a simple side salad tossed in lime vinaigrette or a big bowl of tortilla chips with salsa or queso. Cilantro lime rice or a refreshing corn salad are also fantastic if you’re in the mood to double up on flavor and freshness.

Creative Ways to Present

For parties or family-style dinners, slice the burritos in half and arrange them on a tray with ramekins of extra salsa, guacamole, and cheese. Or, wrap them individually in parchment and tie with twine for a fun, grab-and-go meal—perfect for game day or a picnic.

Make Ahead and Storage

Storing Leftovers

If (and that’s a big IF) you have leftover Crockpot Chicken Burritos Recipe, simply wrap each burrito tightly in foil or plastic wrap and store in the refrigerator for up to four days. They’re fantastic reheated, and you’ll thank yourself for having an easy, grab-and-go meal ready.

Freezing

To make these ahead for busy weeks, let the burritos cool completely, then wrap each one in foil, pop them into a freezer-safe bag or container, and freeze for up to three months. They reheat beautifully and actually taste just as fresh as the day you made them!

Reheating

To reheat, unwrap and place your burrito on a microwave-safe plate, cover with a damp paper towel, and microwave for 2-3 minutes until piping hot. Or, crisp them up by reheating in the oven at 350°F for 20 minutes—especially delicious if you love a slightly toasted tortilla.

FAQs

Can I substitute chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully in the Crockpot Chicken Burritos Recipe, offering an extra juicy, rich flavor. Just trim off excess fat before cooking, and everything else stays the same.

What if I want to make these burritos spicy?

It’s easy to add a kick—stir in a diced jalapeño along with the beans and corn or splash in your favorite hot sauce. You can also choose a spicy salsa for an extra layer of heat.

Can I use different beans or rice?

Definitely. Pinto beans or even kidney beans make a tasty swap, and you can use brown rice or even quinoa for a hearty, whole-grain alternative in your Crockpot Chicken Burritos Recipe.

Are these burritos freezer-friendly?

Yes, they’re perfect for freezing! Once cooled, wrap individually and store in a freezer bag. To thaw, just pop one in the fridge overnight, and then reheat as needed.

How do I make Crockpot Chicken Burritos Recipe gluten-free?

Simply substitute the flour tortillas with your favorite certified gluten-free tortillas—everything else in the recipe is naturally gluten-free, making it super easy to adapt.

Final Thoughts

Every time I make this Crockpot Chicken Burritos Recipe, it’s guaranteed smiles around the table. It’s the kind of meal that disappears before you even have a chance to worry! Grab your crockpot and give it a try—you’ll love how easy and delicious home-cooked Mexican-inspired food can be.

Crockpot Chicken Burritos Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 6 hours 10 minutes
Yield: 8 burritos 1x
Diet: Non-Vegetarian

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Description

These Crockpot Chicken Burritos are a delicious and easy meal that you can prep ahead of time. Tender shredded chicken cooked with taco seasoning, salsa, black beans, corn, and rice, then wrapped in a tortilla with cheese and your favorite toppings.

Ingredients

Scale

For the Chicken Mixture:

2 pounds boneless skinless chicken breasts
1 packet taco seasoning
1 cup salsa
1 can (15 ounces) black beans, drained and rinsed
1 cup frozen corn
1 small onion, diced
1 cup cooked white or brown rice
1 1/2 cups shredded cheddar or Mexican blend cheese

For Serving:

8 large flour tortillas
Sour cream
Guacamole
Chopped cilantro (optional)

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Instructions

Place the Chicken in the Slow Cooker: Put the chicken breasts in the slow cooker.
Season and Add Ingredients: Sprinkle taco seasoning over the chicken, then add salsa, black beans, corn, and diced onion.
Cook: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is tender.
Shred the Chicken: Remove chicken, shred it, then return to the crockpot and mix with the mixture.
Combine with Rice and Cheese: Stir in cooked rice and 1 cup of cheese.
Assemble Burritos: Warm tortillas, spoon chicken mixture, add cheese, roll up.
Serve: Enjoy with sour cream, guacamole, and cilantro.