Slow Cooker Chicken Burritos (with Rice)
Slow cooker chicken burritos with rice, beans, corn, and enchilada sauce. A dump-and-go filling perfect for dinner tonight or freezer meal prep.
Equipment
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
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.
Nutrition
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
