By Becky Hardin
Published Apr 5, 2023
These Crockpot Chicken Burritos make the best easy dinner for busy weeknights! These are also a great option for meal prepping, freezing, and taking on the go during a busy day.
What’s in Slow Cooker Chicken Burritos
A handful of inexpensive, bold, and delicious ingredients meld together in the Crockpot to yield the most flavorful chicken!
- Chicken Breasts: You can use frozen chicken, provided it has already been cubed. If your frozen chicken breasts are still whole, you will need to allow them to fully thaw before using. Ensure the chicken reaches 165°F on an instant-read thermometer before serving!
- Taco Seasoning: Get all of the flavor you’re craving with way less sodium when you make homemade taco seasoning !
- Salsa: You can use homemade salsa or choose your favorite store-bought jar. Any spice level will work just fine.
- Black Beans: Make sure to really rinse and drain them before adding to the slow cooker.
- Corn: Frozen corn works best here.
- White Rice
- Chicken Broth: Wanna go the extra mile? Use some homemade chicken broth to make this recipe!
- Shredded Mexican Cheese
- Fresh Cilantro : You can omit this herb if you’re part of the population that thinks it tastes like soap!
- Flour Tortillas: Make sure you grab some big burrito sized ones.
- Pico de Gallo: I’m a real sucker for homemade pico de gallo , but store-bought also works just fine.
Pair the burritos with your favorite toppings of enchilada sauce, lime juice, fresh cilantro, and more!
Variations to Try
- Chicken: You can use boneless, skinless chicken thighs instead of breasts.
- Beans: You can use pinto beans instead of black beans.
- Corn: You can use fresh or canned corn instead of frozen.
- Cheese: You can use whatever type of cheese you prefer.
- Tortillas: You can use corn or flour tortillas, or you can serve the filling atop salad greens or rice to make chicken burrito bowls .
In general, smaller pieces of chicken should be cooked on low, while larger pieces should be cooked on high.
No, it will dry out the longer you cook it, so be sure to temperature-check the chicken and stop cooking once it reaches 165°F.
There’s a few different delicious ways to add spice to this recipe! A sprinkle of cayenne pepper will always do the trick. You can also opt for a spicy salsa instead of mild or medium. Of course, the easiest way to turn up the heat is to serve the burritos with your favorite hot sauce!
How to Store Slow Cooker Chicken for Burritos
Store leftover Crockpot chicken burrito filling in an airtight container in the refrigerator for up to 3 days. Assemble burritos just before serving.
How to Freeze Crockpot Chicken Burrito Filling
Freeze Crockpot chicken burrito filling in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating and assembling.
What to Serve with Crockpot Chicken Burritos
We LOVE serving these savory chicken burritos with some easy Mexican rice ! They’re also great when served with some classic refried beans. If you want to add some freshness to your plate, consider whipping up some cilantro lime rice and healthy Mexican street corn salad .
More Crockpot Chicken Recipes We Love
- Crockpot 40 Clove Garlic Chicken
- Crockpot Chicken Alfredo
- Crockpot Whole Chicken
- Crockpot Tuscan Chicken Soup
- Crockpot Mexican Shredded Chicken
- Crockpot Chicken and Rice
Ingredients1x2x3x
- ▢ 1½ pounds boneless, skinless chicken breasts cut into bite-sized cubes
- ▢ 1 ounce taco seasoning store-bought or homemade (1 packet)
- ▢ 2 cups salsa store-bought or homemade, any spice level
- ▢ 15.5 ounces black beans rinsed and drained (1 can)
- ▢ 1½ cups frozen corn kernels
- ▢ ½ cup dry long-grain white rice
- ▢ 1 cup low-sodium chicken broth
- ▢ 2 cups shredded Mexican cheese blend divided
- ▢ ¼ cup chopped fresh cilantro
- ▢ 8 burrito-sized flour tortillas
- ▢ 1 cup pico de gallo store-bought or homemade
Optional Toppings
- ▢ Guacamole
- ▢ Salsa
- ▢ Sour cream
Video
Instructions
- Spray the crockpot with nonstick spray. Arrange the chicken in the bottom of the crockpot. 1½ pounds boneless, skinless chicken breasts
- Sprinkle the taco seasoning over the chicken. 1 ounce taco seasoning
- Add in the salsa, beans, corn, rice and broth. Stir to combine. 2 cups salsa, 15.5 ounces black beans, 1½ cups frozen corn kernels, ½ cup dry long-grain white rice, 1 cup low-sodium chicken broth
- Cover and cook on low for 3-3 ½ hours.
- Once the chicken is cooked through, stir in half of the cheese. Cover and cook for another 10-15 minutes, until the cheese is melted. Stir in the cilantro. 2 cups shredded Mexican cheese blend, ¼ cup chopped fresh cilantro
- Spoon the burrito filling into the center of each tortilla. Top each burrito with 2 tablespoons of the remaining cheese (or more if you like!) and 2 tablespoons pico. Roll and enjoy immediately or grill in a cast iron skillet for a crispy tortilla. Serve with guacamole, salsa, or sour cream, if desired. 8 burrito-sized flour tortillas, 1 cup pico de gallo, Guacamole, Salsa, Sour cream
Equipment
- Crockpot
- Cast Iron Skillet (optional)
Becky’s Tips
- You can use boneless, skinless chicken thighs instead of breasts.
- You can use pinto beans instead of black beans.
- You can use fresh or canned corn instead of frozen.
- You can use whatever type of cheese you prefer.
- You can use corn or flour tortillas, or you can serve the filling atop salad greens or rice to make burrito bowls.
Nutrition information is automatically calculated, so should only be used as an approximation.
Crockpot Chicken Burritos Recipe
Equipment
- Crockpot
- Cast Iron Skillet (optional)
Ingredients
- 1½ pounds boneless, skinless chicken breasts cut into bite-sized cubes
- 1 ounce taco seasoning store-bought or homemade (1 packet)
- 2 cups salsa store-bought or homemade, any spice level
- 15.5 ounces black beans rinsed and drained (1 can)
- 1½ cups frozen corn kernels
- ½ cup dry long-grain white rice
- 1 cup low-sodium chicken broth
- 2 cups shredded Mexican cheese blend divided
- ¼ cup chopped fresh cilantro
- 8 burrito-sized flour tortillas
- 1 cup pico de gallo store-bought or homemade
Optional Toppings
- Guacamole
- Salsa
- Sour cream
Instructions
- Spray the crockpot with nonstick spray. Arrange the chicken in the bottom of the crockpot. 1½ pounds boneless, skinless chicken breasts
- Sprinkle the taco seasoning over the chicken. 1 ounce taco seasoning
- Add in the salsa, beans, corn, rice and broth. Stir to combine. 2 cups salsa, 15.5 ounces black beans, 1½ cups frozen corn kernels, ½ cup dry long-grain white rice, 1 cup low-sodium chicken broth
- Cover and cook on low for 3-3 ½ hours.
- Once the chicken is cooked through, stir in half of the cheese. Cover and cook for another 10-15 minutes, until the cheese is melted. Stir in the cilantro. 2 cups shredded Mexican cheese blend, ¼ cup chopped fresh cilantro
- Spoon the burrito filling into the center of each tortilla. Top each burrito with 2 tablespoons of the remaining cheese (or more if you like!) and 2 tablespoons pico. Roll and enjoy immediately or grill in a cast iron skillet for a crispy tortilla. Serve with guacamole, salsa, or sour cream, if desired. 8 burrito-sized flour tortillas, 1 cup pico de gallo, Guacamole, Salsa, Sour cream
Video
Notes
- You can use boneless, skinless chicken thighs instead of breasts.
- You can use pinto beans instead of black beans.
- You can use fresh or canned corn instead of frozen.
- You can use whatever type of cheese you prefer.
- You can use corn or flour tortillas, or you can serve the filling atop salad greens or rice to make burrito bowls.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
