Crock Pot Chicken Burritos

If there’s one recipe I can count on when life gets busy (or when I just don’t feel like fussing over dinner), it’s these Crockpot Chicken Burritos. They’re cozy, flavorful, and just the kind of comfort food that makes everyone at the table happy — and they practically cook themselves.

Whether I’m prepping lunches for the week or feeding a hungry crew on a Tuesday night, this recipe always delivers. The chicken turns out tender and full of flavor, and all those burrito fillings get perfectly melded together in the slow cooker. I’ve even packed these up for road trips and frozen extras for lazy nights — they hold up beautifully.

Why You’ll Love These Crockpot Chicken Burritos

These burritos are more than just convenient — they’re downright delicious. Here’s why this one stays on repeat in my kitchen:

• Set it and forget it. The slow cooker does all the heavy lifting, which means more time to check off your to-do list (or relax!).
• Budget-friendly ingredients. Chicken, beans, rice, corn — pantry staples that go a long way.
• Freezer-friendly. I often make a big batch and wrap extras in foil for future lunches or dinners.
• Customizable. Everyone can add their favorite toppings — I set out bowls of sour cream, guacamole, pickled jalapeños, and hot sauce, and let the crowd build their perfect burrito.

Ingredients & Real-Life Tips

Here’s how I make these burritos work for my schedule and pantry:

• Chicken breasts: I use fresh or thawed chicken breasts, but if I have boneless thighs on hand, they add even more flavor and stay incredibly moist.
• Salsa: This is where you can change the game. I’ve used chipotle salsa for a smoky kick, pineapple salsa for a little sweetness, and even tomatillo salsa when I want a tangy twist.
• Taco seasoning: Homemade is great, but I’ll admit — I’ve used the store-bought packet more times than I can count when I’m short on time.
• Black beans & corn: I always rinse my beans well and toss in frozen corn straight from the freezer — no thawing necessary.
• Rice: I use white rice most often, but brown rice or even cauliflower rice works if you want to lighten things up.
• Cheese: A big handful of shredded Mexican blend goes in, but sometimes I mix in a little pepper jack for extra heat.
• Flour tortillas: I keep a pack of burrito-sized tortillas in the freezer just for recipes like this. Warm them up before rolling to avoid any cracks.

How to Make Crockpot Chicken Burritos

This is one of those no-fuss dump-and-go recipes that always turns out right. Here’s how I usually do it:

1. Layer it all in the Crockpot.
   Chicken, salsa, taco seasoning, black beans, corn, rice, and broth all go into the slow cooker. Give it a quick stir, pop on the lid, and walk away.
2. Cook on high for 3–4 hours or low for 6–7.
   You’ll know it’s done when the chicken is tender enough to shred easily with two forks.
3. Shred and stir.
   Shred the chicken right in the pot and give everything a good mix so the rice and beans soak up all those flavorful juices.
4. Stir in cheese and fresh cilantro.
   Let it melt and mingle. This is the moment when your kitchen will start smelling irresistible.
5. Assemble and serve.
   Spoon the filling into warm tortillas, roll them up burrito-style, and top with your favorite extras.

Tasty Variations

• Make it spicy: Use chipotle salsa, add a pinch of cayenne, or drizzle in your favorite hot sauce.
• Switch up the beans: Pinto beans or refried beans both work great.
• Go bowl-style: Skip the tortilla and serve the filling over lettuce or cilantro lime rice with toppings galore.
• Add veggies: Bell peppers, zucchini, or even baby spinach stirred in at the end make this feel more like a burrito bowl in disguise.

FAQs

Is it better to cook chicken on high or low in the Crockpot?
For this recipe, I usually go with high for about 3–4 hours if I’m home, but cooking on low keeps the chicken super juicy if I’m prepping it earlier in the day.

Can I use frozen chicken?
If the chicken is cubed, yes. Whole frozen breasts should be thawed first to ensure even cooking and safety.

How can I keep the burritos from getting soggy if meal prepping?
I like to wrap the filling separately and assemble the burritos just before eating. Or if I’m freezing, I wrap the fully assembled burritos tightly in foil and reheat them in the oven so they stay crisp on the outside.

How do I make this kid-friendly?
Use mild salsa and leave out any spicy additions. I’ve even made mini burritos with smaller tortillas for little hands — always a hit in lunchboxes!

Storage & Reheating Tips

To Store:
Keep the filling in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.

To Freeze:
Let the filling cool completely, then portion it into freezer-safe containers or wrap full burritos in foil. Freeze for up to 3 months. Defrost overnight in the fridge and reheat wrapped in foil at 350°F for 20–25 minutes.

Serving Suggestions

When I’m serving a crowd or just want to round out dinner, here’s what I usually pair with these burritos:

• Mexican rice or cilantro lime rice
• Classic refried beans
• Fresh corn salad or street corn salad
• Guacamole and chips — always welcome at the table
• A quick side salad with lime vinaigrette for something bright and crunchy

Final Thoughts

These Crockpot Chicken Burritos are everything I want in a weeknight meal — no-fuss, packed with flavor, and endlessly flexible. Whether you’re making a batch for meal prep or feeding a house full of hungry eaters, they’re guaranteed to satisfy.

They’ve become a bit of a meal prep tradition in my house, and I can’t tell you how many busy days they’ve saved. If you’re looking for a recipe that works as hard as you do, this one’s it.

Also try these Crock Pot Chicken recipe:-

• Crockpot Creamy Chicken Pasta
• Crockpot Cashew Chicken
• Crockpot Creamy Chicken Pasta