Slow Cooker Chicken Burritos

Slow Cooker Chicken Burritos

from insanelygoodrecipes.com
390 min

These easy slow cooker chicken burritos make dinner a breeze! With beans, rice, peppers, onions, and salsa, they're guaranteed to satisfy.

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 15 oz can pinto beans, drained and rinsed
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 16 oz salsa
  • 1 1/2 cups instant rice
  • Tortillas, cheese, sour cream, and cilantro for serving

Directions

  1. 1

    Add the chicken, chicken broth, onion, bell pepper, pinto beans, chili powder, cumin, salt, pepper, and salsa to the slow cooker. Mix well.

  2. 2

    Cover and cook on low for 6 hours until the chicken is tender.

  3. 3

    Shred the chicken directly in the slow cooker using two forks.

  4. 4

    Stir in the instant rice, cover, and let cook on high for an additional 20 minutes until the rice is tender.

  5. 5

    Warm the tortillas according to package instructions.

  6. 6

    To assemble the burritos, place a generous portion of the chicken and rice mixture in the center of each tortilla. Top with shredded cheese, sour cream, chopped cilantro, and other desired toppings.

  7. 7

    Fold in the sides of the tortilla and roll it up tightly to form a burrito.

  8. 8

    Optional: For a crispy exterior, heat a skillet over medium heat with a little oil. Place the burrito seam-side down and cook for 1-2 minutes on each side until golden brown.