These Crockpot Chicken Burritos come together with just a few ingredients and the slow cooker does all the work! Tender shredded chicken and Tex-Mex flavors make a super easy burrito filling the whole family loves.

Crockpot Chicken Burritos are one of the easiest weeknight dinners you can make. With just a handful of ingredients and almost no prep, the slow cooker transforms simple chicken into tender, flavorful burrito filling that’s perfect for busy nights. All you have to do is shred it and dinner is ready!

 

This is one of those recipes you will use over and over again for so many different things! You can use the chicken in burritos, bowls, tacos, quesadillas, nachos, salads or anything! It is great for meal prep since it reheats so easily. You can make it mild or spicy depending on what you like. So many ways to mix it up and make it new.

Ingredients Needed

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• Chicken Breasts – you can use chicken thighs if you prefer
• Taco Seasoning – a store bought packet or Homemade Taco Seasoning works great here.
• Salsa
• Black Beans
• Mexican Rice – Cilantro Lime Rice or Spanish Rice both work great!
• Shredded Cheese
• Flour Tortillas

How To Make Crockpot Chicken Burritos

• Add Ingredients. Start by placing your chicken in the base of your crockpot. Sprinkle over the taco seasoning and then pour over the salsa. Make sure the chicken is covered.
• Cook. Put on the lid, turn it to low and cook for 3-4 hours.
• Shred. Once the chicken is tender, remove it from the crockpot. Pour the can of black beans into the crockpot and cover. Using 2 forks shred your chicken and then add back to the crockpot. Mix it all together. The beans should be warmed through, but you can let the mixture cook for another 15 minutes if desired.
• Fill. Fill your tortillas with rice, shredded cheese and then top with the chicken burrito filling. Roll up and serve!

Recipe Tips & Variations

• Mix-Ins. I used black beans in this recipe, but you can use pinto beans or whatever your favorite are. You can also add corn to bulk it up even more.
• Make It Creamy. If I want the mixture to hold together a little better and be just a little creamy, cream cheese works wonders! I cut up 4 ounces into cubes and add it when I add the beans. It gets warm and then you stir it in.
• Skip the Tortilla. If you want to skip the wrapping of the burrito you can add the cooked rice and cheese with the shredded chicken and mix it all together. You can enjoy that on its own, serve with a few tortilla chips or add to lettuce wraps if you are trying to limit carbs.
• Cook Time. A lot of chicken recipes say to cook for 5-6 hours, but I think the chicken is extremely dry and over cooked at that point. I cook for 3.5 hours exactly in My Crockpot, and the chicken is fully cooked but still tender and juicy. Cooking for less time completely changed my mind on cooking chicken in the crockpot.

Storage

This crockpot chicken burrito filling is great to make ahead and have on hand for the week. You can use it for meal prep for lunches or easy dinners, but it also freezes really well. You can actually assemble the burritos and then freeze them for up to 3 months. Or you can freeze the chicken mixture on its own for up to 3 months.

It is such a versatile recipe I almost always make extra so we can have it for other meals in the week. And who doesn’t love grab and go burritos in the freezer!

More Easy Crockpot Chicken Recipes

• Crockpot Chicken Spaghetti
• Crockpot Chicken Tortilla Soup
• Crockpot Chicken and Noodles
• Crockpot Cajun Chicken Pasta
• Slow Cooker Hawaiian Chicken