Slow Cooker Chicken Verde Burritos
These Slow Cooker Chicken Verde Burritos are a flavorful and convenient meal that combines shredded chicken cooked in a zesty verde sauce with your favorite burrito fillings, all wrapped snugly in a tortilla. Perfect for busy days!
Equipment
- 1 slow cooker
- 1 large skillet
- 1 cutting board
- 1 measuring cups and spoons
- 1 tortilla warmer or aluminum foil
Ingredients
- 3 lbs boneless, skinless chicken thighs
- 2 cups green salsa (verde)
- 1 can black beans 15 oz, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup shredded cheddar cheese
- 1 cup chopped fresh cilantro
- 6 large flour tortillas
- 1 avocado sliced for serving
- to taste salt
- to taste pepper
- as needed lime wedges for serving
Instructions
- Place the boneless chicken thighs in the slow cooker. Pour the green salsa over the top, ensuring the chicken is fully coated.
- Cover the slow cooker and cook on low for 6 hours or until the chicken is tender and easily shredded.
- Once the chicken is cooked, use two forks to shred the meat directly in the slow cooker. Mix well to combine with the salsa.
- In a large skillet, add the black beans and corn, heating them over medium heat until warmed through. Season with salt and pepper to taste.
- To assemble the burritos, lay a tortilla flat and add a generous scoop of the shredded chicken mixture, followed by the black beans, corn, and a sprinkle of cheddar cheese and chopped cilantro.
- Fold in the sides of the tortilla and roll it up from the bottom to the top, creating a burrito. Repeat with the remaining tortillas and filling.
- Optionally, warm the assembled burritos in the tortilla warmer or wrap them in aluminum foil and place them in a preheated oven (300°F/150°C) for 10 minutes to melt the cheese.
- Serve the burritos with sliced avocado and lime wedges on the side.
Notes
Feel free to customize the fillings based on your preferences, such as adding rice, diced tomatoes, or jalapeños.
Leftover burritos can be wrapped tightly in foil and refrigerated for up to 3 days. Reheat in the oven or microwave before serving.
For a vegetarian version, replace the chicken with cooked quinoa or extra beans.