Slow Cooker Chicken Burritos (w/ Rice)

The easiest burrito filling to make in the slow cooker, these slow cooker chicken burritos include chicken (thighs or breasts), beans, corn, rice, enchilada sauce, and cheese; all quickly cooked in the crockpot and then rolled in warm tortillas. Perfect to eat now, take on-the-go, or freeze for later.

Chicken Burritos Made Easy in the Crockpot!

Everyone loves a hearty burrito, so in order to simplify the prep process I was inspired to create this dump-and-go chicken burrito recipe in the crockpot. It’s the perfect make-ahead dinner for any busy season, especially since it requires no pre-cooking & no chopping. Bonus points: it’s incredibly flavorful and kid- and teen-approved! It’s a twist on my popular slow cooker chicken chili, but adapted so it’s super portable.

Perhaps best of all, these freezer burritos make a great meal prep. I often double the recipe so we can have burritos for dinner that night, and then freeze the rest for quick grab-and-go meals when I have no time to cook. And if you want to make it a little “extra,” I included an option to make crispy burritos. While not required, it adds a really nice crunchy, crispy outer texture, plus it seals the burritos so they’re even better for taking on-the-go. And, if you want to skip the tortillas altogether, simply turn the filling into slow cooker burrito bowls. Throw on your favorite toppings and you’re good to go!

Welcome to My Kitchen – Let’s Make Slow Cooker Chicken Burritos!

Batch Prep Burritos, Simplified

I tested these crockpot shredded chicken burritos several times to get all the ingredients juuust right, so they’re not too dry nor too wet or soggy. In order to create the right balance, I don’t recommend skipping the cream cheese, as it holds everything together, and avoids a filling that’s too wet. In addition to the cream cheese, the rice absorbs some of the liquid from the filling, so these burritos hold together well.

I also tested it with chicken breast and chicken thighs, and both work, so use what you like based on your preference and budget. The same goes for the beans; I love pinto beans but feel free to swap in what you have, such as black beans. For the sauce, my homemade enchilada sauce is great (plus it can be made gluten-free), but your favorite store-bought brand will work great.

Pro Tips for the Best-Ever Freezer Burritos

• All-In-One Seasoning: You can use taco seasoning in place of the granulated garlic, paprika, and chili powder. Check if your taco seasoning has salt though – if it doesn’t, you’ll still need to add that in.
• Easily Roll Your Tortillas: Use large, pliable flour tortillas; corn tortillas crack and split too easily. You can also swap in your favorite gf tortillas to make these gluten free.
• Burrito Bowls: This recipe also makes excellent burrito bowls topped with guac, salsa, and sour cream. Yum!

5 stars (10 ratings)

Slow Cooker Chicken Burritos (w/ Rice!)

Developed and tested by Robyn Conley Downs

Servings: 8 burritos

Prep: 10 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 10 minutes mins

The easiest burrito filling to make in the slow cooker, these slow cooker chicken burritos include chicken (thighs or breasts), beans, corn, rice, enchilada sauce, and cheese; all quickly cooked in the crockpot and then rolled in warm tortillas. Perfect to eat now, take on-the-go, or freeze for later.

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Ingredients

• 1 teaspoon kosher salt
• 1 teaspoon granulated garlic
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 pound boneless, skinless chicken breasts (or thighs)
• 1 (15 ounce) can of pinto beans, drained and rinsed
• 1 ½ cups corn (canned, fresh, or frozen-defrosted)
• 1 cup enchilada sauce

To Add at the End

• 4 Tablespoons cream cheese
• 2 cups cooked white rice
• 1 cup Mexican cheese blend, shredded

To Serve

• 8 large flour tortillas

Equipment

• Slow Cooker

Instructions 

Make the Chicken Burrito Filling

• Sprinkle the salt, granulated garlic, smoked paprika, and chili powder evenly over the chicken.
• Place the chicken in a 6-quart slow cooker. Add the beans and corn, then pour the enchilada sauce over everything.
• Cover and cook on high for 3-4 hours, or low for 4-5 hours, until the chicken is cooked through.
• Carefully transfer the chicken to a cutting board and shred or dice into small pieces (about ½-inch).
• Add the cream cheese to the slow cooker and stir until combined. Add the cooked rice, cheese, and diced chicken, stirring until all the ingredients are well incorporated.

Make the Burritos

• Carefully add ½ cup of the filling mixture to the middle of a large tortilla. Roll to close. Repeat with remaining tortillas and filling.
• For crispy burritos, heat a large flat-bottom skillet over medium heat. Spray each burrito with avocado oil and place into the pan, seam-side-down. Cook until brown and crisp, about 3-5 minutes, flip and crisp the other side, about 3-5 minutes.
• Wrap in foil to-go, or cool completely, wrap tightly, and refrigerate or freeze.

Notes

• Serving Size: I am able to get about 8 half-cup servings from this recipe to make 8 hearty burritos.
• Adjust the Spice: The chili powder and enchilada sauce are the only sources of heat in these burritos. So if you want more spice, use spicy versions; otherwise choose mild versions.
• Chicken Texture: If you plan to dice your chicken, cook it closer to 3 hours. And if you want tender shredded chicken, cook it closer to 4-5 hours.

Course: dinner, Main Course

Cuisine: American, Mexican

Nutrition Information:

Serving: 1 (of 8), Calories: 394kcal, Carbohydrates: 48g, Protein: 25g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 57mg, Sodium: 712mg, Potassium: 568mg, Fiber: 7g, Sugar: 5g, Vitamin A: 581IU, Vitamin C: 2mg, Calcium: 177mg, Iron: 3mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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