Slow Cooker Chicken Burritos Recipe - Easy Chicken Recipes (2024)

What type of chicken is best for slow cooker chicken burritos?

This recipe calls for boneless, skinless chicken breasts, but you could also use boneless, skinless chicken thighs.

Can I put frozen chicken in the crockpot?

No, you cannot. Frozen chicken will not get out of the temperature danger zone quickly enough, and this allows bacteria to grow. Be sure to use fully thawed chicken.

Is it better to cook chicken on high or low in the crockpot?

In general, smaller pieces of chicken should be cooked on low, while larger pieces should be cooked on high. However, with whole chicken breasts, you can cook on low or high, depending on the time you have.

Does chicken get more tender the longer you cook it in a crockpot?

No, it will dry out the longer you cook it, so be sure to temperature check the chicken and stop cooking once it reaches 165°F.

• ▢ 4 boneless, skinless chicken breasts
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon ground cumin
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon dried oregano
• ▢ ½ teaspoon ground black pepper
• ▢ 10 ounces diced tomatoes with green chilies 1 can
• ▢ 15 ounces black beans 1 can, rinsed and drained
• ▢ 1 cup cooked rice white or yellow
• ▢ 8 burrito-sized tortillas corn or flour
• ▢ 1 cup shredded cheddar cheese

For Serving (optional):

• ▢ pico de gallo
• ▢ guacamole
• ▢ sour cream
• ▢ salsa
• ▢ black olives
• ▢ chopped fresh cilantro
• ▢ lime wedges

• Place the chicken breasts in the crock of a 6-quart slow cooker. Combine the salt, chili powder, cumin, garlic powder, onion powder, oregano, and peppers in a small bowl, then sprinkle the seasoning over the chicken.

  4 boneless, skinless chicken breasts, 1 teaspoon kosher salt, 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon ground black pepper

  

• Pour the tomatoes with chilies, and beans over the chicken.

  10 ounces diced tomatoes with green chilies, 15 ounces black beans

  

• Seal the slow cooker and cook on LOW for 4-5 hours, or HIGH for 2-3 hours, until the chicken is cooked to an internal temperature of 165℉.

• When the chicken is cooked, remove it to a bowl and shred it, then return it to the slow cooker and stir it into the mixture. Add the cooked rice and stir to combine.

  1 cup cooked rice

  

• Divide the filling between the tortillas, sprinkling 1-2 tablespoons of shredded cheese in each before rolling them up and serving them with your favorite burrito toppings.

  8 burrito-sized tortillas, 1 cup shredded cheddar cheese, guacamole, sour cream, salsa, black olives, chopped fresh cilantro, lime wedges, pico de gallo

  

• You can use boneless, skinless chicken thighs instead of breasts.
• You can use pinto beans instead of black beans.
• You can use a packet of taco seasoning in place of all of the spices.
• 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.
• Nutritional information does not include optional toppings.

Storage:Store slow cooker chicken burrito filling in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Slow Cooker Chicken Burritos Recipe

Amount Per Serving (1 burrito)

Calories 389Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 50mg17%

Sodium 957mg42%

Potassium 548mg16%

Carbohydrates 46g15%

Fiber 6g25%

Sugar 3g3%

Protein 24g48%

Vitamin A 282IU6%

Vitamin C 5mg6%

Calcium 228mg23%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.