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Slow Cooker Chicken Burritos with Rice Recipe

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4 from 12 reviews

  • Author: Leila
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings

Description

These Slow Cooker Chicken Burritos are a delicious and convenient meal perfect for busy days. Tender chicken breasts slow-cooked with pinto beans, corn, and enchilada sauce are mixed with cream cheese, rice, and Mexican cheese, then wrapped in large flour tortillas. You can enjoy them soft or crisp up the burritos in a skillet for a golden, crunchy finish. This recipe yields 8 hearty servings and is ideal for meal prep or family dinners.

Ingredients

Spices

  • 1 teaspoon kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder

Main Ingredients

  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 1 (15 ounce) can of pinto beans, drained and rinsed
  • 1 ½ cups corn (canned, fresh, or frozen-defrosted)
  • 1 cup enchilada sauce
  • 4 Tablespoons cream cheese
  • 2 cups cooked white rice
  • 1 cup Mexican cheese blend, shredded
  • 8 large flour tortillas

Instructions

  1. Prepare the Chicken Filling: Sprinkle kosher salt, granulated garlic, smoked paprika, and chili powder evenly over the chicken breasts or thighs to season thoroughly for flavor development.
  2. Load the Slow Cooker: Place the seasoned chicken into a 6-quart slow cooker. Add drained and rinsed pinto beans and corn on top, then pour enchilada sauce evenly over all ingredients.
  3. Cook the Chicken: Cover the slow cooker and cook on high for 3-4 hours or on low for 4-5 hours until the chicken is fully cooked and tender.
  4. Shred the Chicken: Carefully remove the cooked chicken from the slow cooker onto a cutting board and shred or dice it into approximately ½-inch pieces for easy mixing.
  5. Combine the Filling: Add cream cheese to the slow cooker and stir until melted and combined. Then add cooked white rice, shredded Mexican cheese blend, and shredded chicken. Stir everything until well incorporated and creamy.
  6. Assemble the Burritos: Place about ½ cup of the filling mixture in the center of each large flour tortilla. Roll each tortilla tightly to enclose the filling and form a burrito shape.
  7. Optional - Crisp the Burritos: For crispy burritos, heat a large flat-bottom skillet over medium heat. Lightly spray each rolled burrito with avocado oil and place seam-side-down in the pan. Cook for about 3-5 minutes until browned and crisp, then flip and cook the other side for another 3-5 minutes until golden and crunchy.
  8. Store or Serve: Wrap burritos in foil for on-the-go meals, or allow them to cool completely before wrapping tightly to refrigerate or freeze for future enjoyment.

Notes

  • Use either chicken breasts or thighs based on your preference; thighs will yield juicier results.
  • You can substitute canned corn with fresh or frozen corn, thawed before using.
  • If you prefer spicier burritos, increase chili powder or add a pinch of cayenne pepper.
  • To make these gluten-free, substitute flour tortillas with gluten-free tortillas.
  • Leftover burritos can be reheated in a skillet or microwave and maintain great flavor when frozen properly.
  • For a vegetarian version, replace chicken with extra beans and vegetables and omit cheese or use vegan cheese.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://recipesbyleila.com/slow-cooker-chicken-burritos-with-rice-recipe/