How To Make Chicken Burritos In Slow Cooker [GUIDE]

Slow cooker chicken burritos are the ultimate combination of convenience, comfort, and flavor. Imagine tender, juicy chicken infused with savory spices, beans, rice, and melted cheese, all wrapped in a warm tortilla-a dish that practically makes itself while you go about your day. The beauty of slow cooking lies not just in the convenience but also in the depth of flavor it brings; low, slow heat allows spices, aromatics, and proteins to meld together, creating a rich, mouthwatering filling that’s hard to resist. Whether you’re meal prepping for the week, feeding a family, or simply craving a homemade burrito without the fuss, slow cooker chicken burritos are a versatile, satisfying option.

How Long To Make Chicken Burritos In Slow Cooker

Cooking times for chicken burritos in a slow cooker depend primarily on the size of the chicken pieces and the cooking temperature you select. On low heat, it typically takes 6 to 8 hours, giving the chicken plenty of time to become fall-apart tender. On high heat, cooking can be reduced to 3 to 4 hours, which is ideal if you’re short on time but still want flavorful results.

A key factor to consider is the type of chicken used. Boneless, skinless chicken breasts tend to cook faster, while thighs are slightly more forgiving due to their higher fat content, remaining juicy even if left a little longer. Another tip: avoid lifting the lid unnecessarily during cooking, as it significantly reduces the internal temperature and can extend cooking time.

How To Tell If It Is Done

Ensuring your chicken is perfectly cooked is crucial for both safety and texture. The most reliable method is using a meat thermometer-the internal temperature should reach 165°F (74°C). Visually, the chicken should no longer be pink and should easily shred with a fork.

Texture is also an indicator: slow-cooked chicken should be tender and moist, breaking apart effortlessly, rather than stringy or dry. The accompanying ingredients-beans, rice, and vegetables-should be soft but not mushy, having absorbed the flavorful juices.

Ingredients Needed

Here’s a detailed breakdown of the ingredients to achieve rich, satisfying chicken burritos:

Protein & Base

• 2-3 boneless, skinless chicken breasts or thighs
• 1 cup cooked rice (white, brown, or Spanish rice)
• 1 can black beans or pinto beans, drained and rinsed

Vegetables & Aromatics

• 1 medium onion, diced
• 1 bell pepper, chopped
• 2-3 cloves garlic, minced
• Optional: corn kernels, diced tomatoes, or jalapeños for extra flavor

Seasonings & Sauces

• 1-2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp oregano
• Salt and pepper to taste
• 1 cup salsa or enchilada sauce
• 1-2 tsp lime juice for brightness

Cheese & Wrapping

• 1-2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 6-8 large flour tortillas

Optional garnishes include cilantro, sour cream, avocado, or hot sauce.

How To Make Chicken Burritos In Slow Cooker

1. Prepare the chicken and vegetables: Dice onions and bell peppers, mince garlic, and place them at the bottom of the slow cooker. Lay the chicken on top.
2. Add seasonings and liquids: Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the chicken. Pour salsa or enchilada sauce over everything.
3. Cook slowly: Cover and cook on low for 6-8 hours (or high for 3-4 hours). Halfway through cooking, give it a gentle stir to distribute the flavors.
4. Shred the chicken: Remove the chicken, shred it with two forks, then return it to the slow cooker to mix with the juices. Add cooked rice, beans, and any additional vegetables. Stir gently to combine.
5. Assemble the burritos: Spoon a generous amount of filling onto each tortilla, sprinkle with cheese, and roll tightly. Optionally, warm them in the oven or skillet to crisp the outside.

When Things Go Wrong

Even with slow cookers, mistakes can happen:

• Dry chicken: Usually caused by overcooking or using lean breast meat. Solution: add a splash of chicken broth or extra sauce before shredding.
• Mushy rice or vegetables: If added too early, they can become overly soft. Cook rice separately or add it in the last 30 minutes.
• Bland flavor: Under-seasoning is common. Taste the filling before assembling and adjust with salt, lime juice, or extra spices.

Expert Tips

• Layering matters: Place vegetables and aromatics at the bottom to prevent burning and allow flavors to rise through the chicken.
• Shred chicken carefully: Use two forks to avoid shredding too finely, keeping a hearty texture.
• Customizable fillings: Try swapping black beans for chickpeas, adding sautéed mushrooms, or incorporating a small amount of chipotle in adobo for smoky heat.
• Keep tortillas soft: Wrap them in foil or a damp towel while reheating to prevent cracking.

Can I Do This Without A Slow Cooker?

Yes! You can make chicken burritos using a stovetop or oven:

• Stovetop: Simmer chicken, onions, peppers, and sauce in a deep skillet or Dutch oven on low heat for 45-60 minutes until the chicken is tender.
• Oven: Bake in a covered casserole dish at 325°F (160°C) for 1-1.5 hours, checking periodically for doneness.

Both methods mimic the slow cooker’s gentle heat but require more hands-on attention.

Reheating Leftovers In Slow Cooker

Slow cookers are also excellent for gently reheating burrito filling without drying it out:

• Set the slow cooker to low heat and add a splash of water or broth to maintain moisture.
• Heat for 1-2 hours, stirring occasionally until the mixture is warmed through.
• Avoid reheating fully assembled burritos in the slow cooker, as the tortillas can become soggy; instead, heat the filling separately and assemble afterward.

FAQs

What Ingredients Are Needed To Make Chicken Burritos In A Slow Cooker?

You will need boneless, skinless chicken breasts or thighs, canned beans (black or pinto), cooked rice, salsa or diced tomatoes, chopped onions, bell peppers, corn, taco seasoning or a mix of chili powder, cumin, and garlic powder, shredded cheese, and flour tortillas for wrapping.

How Long Should Chicken Cook In A Slow Cooker For Burritos?

Cook chicken on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked, tender, and easy to shred.

Can I Use Frozen Chicken In A Slow Cooker For Burritos?

Yes, frozen chicken can be used, but increase the cooking time by 1-2 hours on low or 30-60 minutes on high to ensure it reaches a safe internal temperature of 165°F (74°C).

Do I Need To Pre-cook The Rice Or Beans Before Adding Them To The Slow Cooker?

Cooked rice should be added near the end of cooking to prevent it from becoming mushy, whereas canned beans can be added directly since they will heat through and absorb flavors.

How Do I Make The Chicken Tender Enough To Shred For Burritos?

Cook the chicken slowly on low heat and allow it to rest for a few minutes after cooking. Then use two forks or a hand mixer on low speed to shred it easily.

Can I Prepare Chicken Burritos In Advance Using A Slow Cooker?

Yes, you can assemble the ingredients in the slow cooker and cook ahead of time. Shred the chicken and store the mixture in the refrigerator for up to 3 days or freeze for up to 3 months.

How Can I Make Chicken Burritos Spicy In A Slow Cooker?

Add ingredients such as diced jalapeños, chipotle peppers in adobo sauce, extra chili powder, cayenne pepper, or hot salsa to the slow cooker for a spicier flavor.

Is It Possible To Make A Healthier Version Of Slow Cooker Chicken Burritos?

Yes, use brown rice instead of white rice, low-sodium beans and salsa, skinless chicken breasts, and reduce the amount of cheese or use a low-fat version. You can also add extra vegetables like spinach, zucchini, or carrots.

How Should I Store Leftover Slow Cooker Chicken Burritos?

Store leftover shredded chicken and filling in an airtight container in the refrigerator for up to 3 days. If storing burritos fully assembled, wrap them tightly in foil or plastic wrap before refrigerating.

Can I Freeze Chicken Burritos Made In A Slow Cooker?

Yes, you can freeze fully assembled burritos or just the chicken filling. Wrap individual burritos in foil and place them in a freezer-safe bag for up to 3 months. Reheat in the oven or microwave before serving.