There’s something wonderfully satisfying about a dinner that practically cooks itself while you tackle your day. Savor the flavors of Mexico with these easy Slow Cooker Chicken Burritos that are sure to please the whole family! With minimal hands-on time, you’ll come home to tender, seasoned chicken mingling with black beans, corn, and just the right hint of spice. This beginner-friendly recipe is perfect for lunch or dinner, and it turns your trusty slow cooker into the star of the show. From a busy weeknight meal to a casual gathering with friends, these burritos fit right in, making life easier and taste buds happier.
Filled with tender chicken, hearty beans, and melty cheese, each burrito is wrapped up tight and baked until golden. You’ll love how the spices from the taco seasoning dance with the diced tomatoes and green chilies, creating a vibrant, zesty filling that’s both comforting and exciting. At around 450 calories per burrito, this dish strikes a balance between wholesome and indulgent. Prep time is only 15 minutes, and with 6–7 hours on low in the slow cooker plus a quick bake in the oven, you’re free to relax, finish homework, or catch up with friends until the kitchen calls you back. Whether you’re feeding a crowd or meal-prepping for the week, these Slow Cooker Chicken Burritos won’t disappoint.
KEY INGREDIENTS IN SLOW COOKER CHICKEN BURRITOS
Every great recipe starts with quality ingredients that come together to create incredible flavor and texture. In this section, we’ll break down the essentials that turn simple components into a mouthwatering burrito filling. Each element plays a special role—from bringing spice to adding creamy richness—so let’s dive into the building blocks of these delicious slow cooker chicken burritos.
- Chicken breasts
Lean and tender, boneless, skinless chicken breasts act as the protein-packed foundation of the burrito filling. As they slow-cook, they soak up the vibrant seasonings and juices, ensuring each shred is bursting with flavor.
- Taco seasoning mix
This spice blend is your shortcut to authentic southwestern taste. A harmonious mix of chili powder, cumin, garlic, and onion powder, the seasoning infuses the chicken with a warm, zesty kick.
- Diced tomatoes with green chilies
Undrained, these tomatoes bring both moisture and a gentle heat from the chilies. They help create a saucy base that keeps the filling juicy and colorful.
- Black beans
Tender yet firm, black beans add a creamy, slightly nutty element, along with a boost of fiber and protein that complements the chicken perfectly.
- Frozen corn kernels
Sweet bursts of corn lend a playful crunch and pop of color, balancing the heartiness of the beans and meat.
- Onion
Chopped onion provides aromatic depth and a subtle sweetness, building a flavor foundation that enhances every bite.
- Garlic
Minced garlic delivers a pungent punch that melds seamlessly with the onion and spices, elevating the overall savory profile.
- Chicken broth
This light liquid keeps everything moist as it simmers low and slow, melding the spices and aromatics into a cohesive filling.
- Shredded cheddar cheese
Sprinkled inside and melted on top, sharp cheddar cheese adds a gooey richness that makes each burrito feel indulgent.
- Flour tortillas
Soft, large, and flexible, flour tortillas wrap everything up into a neat, handheld parcel that’s easy to serve and eat.
- Optional toppings: sour cream, salsa, guacamole, fresh cilantro
These finishing touches bring cool creaminess, fresh brightness, and herbal fragrance, letting everyone customize their burrito just the way they like.
HOW TO MAKE SLOW COOKER CHICKEN BURRITOS
Let’s walk through the easy, hands-off process that transforms raw ingredients into a flavorful burrito filling. Once the slow cooker has worked its magic, you’ll finish things off with a quick bake that melts the cheese and crisps the tortillas. Follow these steps carefully, and you’ll have a batch of warm, cheesy burritos ready in no time.
1. Place the chicken breasts in the bottom of the slow cooker. Arrange them in a single layer so each piece cooks evenly and absorbs all the spices.
2. Sprinkle the taco seasoning over the chicken, ensuring an even coating. Use your hands or a spoon to gently pat the seasoning into every nook and cranny.
3. Add the diced tomatoes with green chilies, black beans, corn, onion, and garlic to the slow cooker. Distribute each ingredient evenly to create a balanced filling.
4. Pour the chicken broth over the mixture. This liquid not only prevents sticking but also helps meld the flavors as everything simmers.
5. Cover and cook on low for 6–7 hours or until the chicken is fully cooked and tender. Resist peeking too often to maintain a steady temperature.
6. Once cooked, remove the chicken from the slow cooker and shred using two forks. Work while it’s hot to make quick work of shredding.
7. Return the shredded chicken to the slow cooker and stir to combine with the other ingredients. Ensure every shred is coated in the saucy mixture.
8. Preheat the oven to 350°F (180°C). This temperature will melt cheese without browning too quickly.
9. Spread a portion of the chicken mixture onto each tortilla. Sprinkle with cheddar cheese. This layering step ensures every bite has that signature cheese pull.
10. Roll up the tortillas tightly and place them seam-side down in a baking dish. This simple trick prevents them from unraveling in the oven.
11. Bake in the preheated oven for 15–20 minutes, or until the burritos are heated through and the cheese is melted. You’re looking for a slight crisp on the edges.
12. Serve the burritos with optional toppings like sour cream, salsa, guacamole, and fresh cilantro. Let everyone dress their burrito to their own taste.
SERVING SUGGESTIONS FOR SLOW COOKER CHICKEN BURRITOS
When those golden burritos emerge from the oven, the fun really begins. A great presentation and thoughtful pairings can turn a simple meal into an event. Whether you’re hosting a casual get-together or simply treating yourself, these serving ideas will elevate your Slow Cooker Chicken Burritos to superstar status. Let your creativity shine and watch your loved ones dig in with delight.
- Fresh salsa on the side – Offer a bowl of pico de gallo or your favorite tomato-based salsa for a bright, tangy contrast. The juicy chunks of tomato and cilantro add a refreshing bite that complements the warm, cheesy burritos perfectly.
- Crunchy tortilla chips – A handful of lightly salted, crispy tortilla chips brings a delightful textural contrast. Dip them in guacamole or salsa to add variety and keep everyone munching happily.
- Vibrant side salad – Toss together mixed greens, sliced avocado, cherry tomatoes, and a squeeze of lime for a crisp, zesty salad. The fresh veggies lighten the meal and bring a pop of color to your plate.
- Drizzle of homemade guacamole – Smooth, creamy guacamole drizzled on top adds luxurious richness. Mash ripe avocados with lime juice, salt, and a dash of garlic for a simple yet indulgent topping.
HOW TO STORE SLOW COOKER CHICKEN BURRITOS
If you find yourself with leftover burritos or want to plan ahead, proper storage is key. Maintaining the fresh flavors and textures ensures you’ll look forward to round two—or even three! By following these straightforward tips, you can keep your homemade burritos tasting just as good as the day you baked them.
- Refrigerate in an airtight container – Allow cooled burritos to rest before packing them into a sealed container. Stored this way, they’ll stay fresh for up to three days, perfect for quick weeknight lunches.
- Freeze individually wrapped burritos – Wrap each burrito tightly in aluminum foil or plastic wrap, then place them in a freezer bag. Label with the date and freeze for up to three months. Thaw in the fridge overnight before reheating.
- Store the filling separately – If you prefer softer tortillas, remove the filling and keep it in an airtight jar or container. Refrigerate for up to four days, then spoon into fresh tortillas when you’re ready to eat.
- Reheat gently – For refrigerated burritos, microwave on medium power until warm, then crisp in a toaster oven or skillet for a few minutes. Frozen burritos can be reheated directly in a 350°F (180°C) oven for 20–25 minutes until heated through.
CONCLUSION
Thank you for joining this flavorful journey through the world of Slow Cooker Chicken Burritos! From gathering your ingredients to savoring that first cheesy bite, we’ve covered every step with enthusiastic detail. You now have everything you need: a beginner-friendly approach, clear instructions, and tips for serving and storage. Feel free to print this article and save it for later so you can revisit the recipe whenever you need a crowd-pleasing dinner or a satisfying lunch. Keep an eye out for the FAQ section below for answers to common questions about variations, substitutions, and troubleshooting!
We’d love to hear how your burrito adventure turns out. Have comments, questions, or feedback? Drop them in the notes section or share your own twists on this recipe. Whether you added jalapeños for extra heat or swapped in whole wheat tortillas for a healthier touch, your experiences help everyone learn and improve. Happy cooking, and may your kitchen be filled with delicious aromas and the joy of sharing good food!
Slow Cooker Chicken Burritos
Description
Filled with tender, seasoned chicken, black beans, and melted cheese, these burritos are a deliciously hearty meal. Perfect for weeknight dinners and easily customizable with your favorite toppings!
Ingredients
Instructions
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Place the chicken breasts in the bottom of the slow cooker.
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Sprinkle the taco seasoning over the chicken, ensuring an even coating.
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Add the diced tomatoes with green chilies, black beans, corn, onion, and garlic to the slow cooker.
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Pour the chicken broth over the mixture.
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Cover and cook on low for 6-7 hours or until the chicken is fully cooked and tender.
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Once cooked, remove the chicken from the slow cooker and shred using two forks.
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Return the shredded chicken to the slow cooker and stir to combine with the other ingredients.
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Preheat the oven to 350°F (180°C).
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Spread a portion of the chicken mixture onto each tortilla. Sprinkle with cheddar cheese.
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Roll up the tortillas tightly and place them seam-side down in a baking dish.
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Bake in the preheated oven for 15-20 minutes, or until the burritos are heated through and the cheese is melted.
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Serve the burritos with optional toppings like sour cream, salsa, guacamole, and fresh cilantro.
Note
- These burritos can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add a chopped jalapeno to the slow cooker.
- You can use whole wheat tortillas for a healthier twist.
- This recipe is perfect for a crowd; simply double the ingredients to make a larger batch.
- Leftover burritos can be frozen and reheated for a quick meal later.
