Mix up your next Mexican night with these delicious slow cooker chicken burritos. Simple to make, the chicken, rice and bean filling is wonderfully seasoned for a tasty meal that the whole family will love.
Place the chicken breasts in the crock of a 6-quart slow cooker. Combine the salt, chili powder, cumin, garlic powder, onion powder, oregano, and peppers in a small bowl, then sprinkle the seasoning over the chicken.
4 boneless, skinless chicken breasts, 1 teaspoon kosher salt, 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon ground black pepper
Pour the tomatoes with chilies, and beans over the chicken.
10 ounces diced tomatoes with green chilies, 15 ounces black beans
Seal the slow cooker and cook on LOW for 4-5 hours, or HIGH for 2-3 hours, until the chicken is cooked to an internal temperature of 165℉.
When the chicken is cooked, remove it to a bowl and shred it, then return it to the slow cooker and stir it into the mixture. Add the cooked rice and stir to combine.
1 cup cooked rice
Divide the filling between the tortillas, sprinkling 1-2 tablespoons of shredded cheese in each before rolling them up and serving them with your favorite burrito toppings.
8 burrito-sized tortillas, 1 cup shredded cheddar cheese, guacamole, sour cream, salsa, black olives, chopped fresh cilantro, lime wedges, pico de gallo
Video
Notes
You can use boneless, skinless chicken thighs instead of breasts.
You can use pinto beans instead of black beans.
You can use a packet of taco seasoning in place of all of the spices.
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.
Nutritional information does not include optional toppings.
Storage: Store slow cooker chicken burrito filling in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.