Slow Cooker Chicken Burritos with Rice Recipe
These Slow Cooker Chicken Burritos with Rice are a delicious, hands-off meal perfect for busy days. Tender chicken cooked alongside beans, corn, and enchilada sauce creates a flavorful filling combined with creamy cheese and rice, all wrapped in warm flour tortillas. For an extra touch, the burritos are pan-toasted for a crispy finish. Ideal for meal prepping or casual family dinners.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Spices and Seasonings
- 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
- Season the Chicken: Sprinkle the kosher salt, granulated garlic, smoked paprika, and chili powder evenly over the chicken to infuse it with robust flavors.
- Prepare the Slow Cooker: Place the seasoned chicken into a 6-quart slow cooker. Add the drained pinto beans and corn on top of the chicken. Pour the enchilada sauce evenly over all the ingredients.
- Cook the Chicken Mixture: Cover the slow cooker and cook the mixture on high for 3-4 hours or on low for 4-5 hours, until the chicken is thoroughly cooked and tender.
- Shred the Chicken: Carefully transfer the cooked chicken to a cutting board and shred or dice it into approximately ½-inch pieces for easy mixing and eating.
- Combine Filling Ingredients: Add the cream cheese to the slow cooker and stir until melted and combined with the sauce. Then add the cooked rice, shredded Mexican cheese, and shredded chicken back into the slow cooker. Stir until all ingredients are well incorporated and heated through.
- Assemble the Burritos: Lay out a large flour tortilla and spoon approximately ½ cup of the filling mixture into the center. Roll the tortilla tightly around the filling to form a burrito. Repeat this process with the remaining tortillas and filling.
- Crisp the Burritos (Optional): For crispy burritos, preheat a large flat-bottom skillet over medium heat. Lightly spray each burrito with avocado oil and place seam-side-down in the skillet. Cook for 3-5 minutes until golden brown and crisp. Flip and cook the other side for an additional 3-5 minutes.
- Store or Serve: Serve the burritos warm. For meal prep, wrap burritos in foil for to-go or let cool completely, then wrap tightly and refrigerate or freeze for later enjoyment.
Notes
- You can substitute chicken breasts with thighs for a juicier filling.
- Use frozen corn directly if thawed beforehand to avoid extra moisture.
- For a spicier kick, add chopped jalapeños or a pinch of cayenne pepper to the seasoning.
- To make this recipe gluten-free, use gluten-free tortillas instead of flour ones.
- Leftover burritos freeze well and can be reheated in the oven or microwave.
- If you prefer a milder flavor, reduce or omit the chili powder.
