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Slow Cooker Chicken Burritos

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Easy and flavorful slow cooker chicken burritos made with tender shredded chicken, rice, beans, cheese, and fresh toppings wrapped in warm flour tortillas. Perfect for busy weeknights and meal prep.

Ingredients

  • 2 lbs chicken breasts or chicken thighs
  • 1 packet taco seasoning
  • 1 cup salsa
  • 1/2 cup chicken broth
  • 1 can black beans, drained and rinsed
  • 2 cups cooked rice
  • 1 1/2 cups shredded cheese
  • 6 large flour tortillas
  • 1 cup corn kernels
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp olive oil
  • Sour cream, optional
  • Avocado, optional
  • Fresh cilantro, optional

Instructions

  1. Place the chicken into the slow cooker.
  2. Add taco seasoning, salsa, chicken broth, diced onion, and minced garlic over the chicken.
  3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.
  4. Remove the chicken from the slow cooker and shred it using two forks.
  5. Return the shredded chicken to the slow cooker and mix it into the sauce.
  6. Warm the tortillas slightly until soft and flexible.
  7. Fill each tortilla with cooked rice, black beans, corn, shredded chicken, shredded cheese, and desired toppings.
  8. Fold the sides inward and roll the burritos tightly.
  9. Serve warm with extra salsa, sour cream, avocado, or cilantro if desired.

Notes

  • Add jalapeños or hot sauce for extra spice.
  • Use brown rice or cilantro lime rice for added flavor.
  • Turn the filling into burrito bowls for a lighter option.
  • Add bell peppers or diced tomatoes for extra vegetables.
  • Store leftover chicken filling in the refrigerator for up to 4 days.
  • Freeze the chicken filling for up to 2 months.
  • Reheat in a skillet or microwave until heated through.

Nutrition

Find it online: https://cookedbymaya.com/slow-cooker-chicken-burritos/