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)
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.
Notes
- You can meal prep or freeze the burritos.
- Substitute with pinto beans or brown rice.
- For extra spice, add jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 430
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
