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Slow Cooker Chicken Burritos

This easy and delicious slow cooker chicken burrito recipe combines tender shredded chicken with spices, beans, rice, and toppings for a flavorful meal that’s perfect for busy weeknights. Just set it and forget it!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 500 kcal

Equipment

  • 1 slow cooker
  • 1 large mixing bowl
  • 1 wooden spoon or spatula
  • 1 measuring cups and spoons
  • 1 serving dishes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts about 680 grams
  • 1 can black beans 15 ounces, drained and rinsed (425 grams)
  • 1 cup uncooked long-grain white rice about 200 grams
  • 1 can diced tomatoes with green chilies 14.5 ounces (410 grams)
  • 1 cup chicken broth 240 ml
  • 1 teaspoon chili powder 5 grams
  • 1 teaspoon cumin 5 grams
  • 1 teaspoon garlic powder 5 grams
  • 1 teaspoon onion powder 5 grams
  • ½ teaspoon salt 2.5 grams
  • ½ teaspoon black pepper 2.5 grams
  • 1 cup shredded cheese any type for melting, about 120 grams
  • 4 large flour tortillas
  • optional toppings sour cream, salsa, chopped cilantro, avocado, lime wedges

Instructions
 

  • Place the chicken breasts at the bottom of the slow cooker.
  • In a large mixing bowl, combine the black beans, uncooked rice, diced tomatoes (with their juices), chicken broth, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir well until everything is evenly mixed.
  • Pour the mixture over the chicken in the slow cooker, ensuring the chicken is covered.
  • Cover the slow cooker and set it to low heat for about 6 hours (or high heat for about 3 hours).
  • Once cooking time is complete, use two forks to shred the chicken in the slow cooker. Stir everything together to combine.
  • Taste the mixture and adjust seasoning if necessary.
  • Serve in large flour tortillas, topped with shredded cheese and your choice of optional toppings like sour cream, salsa, chopped cilantro, avocado, and lime wedges.

Notes

For a spicier version, consider adding jalapeños or using spicy salsa.
Leftovers can be stored in the refrigerator for up to 3 days, or frozen for later use.
This dish can easily be adapted to a vegetarian version by replacing chicken with additional beans or vegetables.