Slow Cooker Chicken Burritos with Rice and Beans Recipe
Slow Cooker Chicken Burritos with rice, beans, corn, and enchilada sauce offer a flavorful and convenient meal perfect for dinner or freezer meal prep. This dump-and-go recipe combines tender slow-cooked chicken with creamy cheese and fluffy rice, wrapped in large flour tortillas for an easy-to-make, crowd-pleasing dish.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 8 burritos
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican-American
Ingredients
Spices and Chicken
- 1 teaspoon kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 pound boneless, skinless chicken breasts or thighs
Slow Cooker Filling
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 ½ cups corn (canned, fresh, or frozen-defrosted)
- 1 cup enchilada sauce
To Add at the End
- 4 Tablespoons cream cheese
- 2 cups cooked white rice
- 1 cup Mexican cheese blend, shredded
To Serve
- 8 large flour tortillas
Instructions
- Season the Chicken: Evenly sprinkle the kosher salt, granulated garlic, smoked paprika, and chili powder over the chicken breasts or thighs to ensure flavorful meat.
- Prepare Slow Cooker Filling: Place the seasoned chicken in a 6-quart slow cooker. Add the drained pinto beans and corn on top. Pour 1 cup of enchilada sauce over everything to keep the mixture moist and flavorful during cooking.
- Cook the Filling: 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.
- Shred the Chicken: Carefully transfer the cooked chicken onto a cutting board and shred or dice it into small, approximately ½-inch pieces.
- Combine Ingredients: Return the shredded chicken to the slow cooker. Add 4 tablespoons cream cheese and stir until melted and combined. Then, mix in the 2 cups cooked white rice and 1 cup shredded Mexican cheese blend, stirring thoroughly until all ingredients are evenly incorporated.
- Assemble Burritos: Lay out each large flour tortilla and spoon about ½ cup of the filling mixture into the center. Roll tightly to close, forming burritos.
- Optional Crispy Finish: For crispy burritos, heat a large flat-bottom skillet over medium heat. Lightly spray each burrito with avocado oil, place seam-side-down in the skillet, and cook 3-5 minutes until browned and crisp. Flip and cook the other side for an additional 3-5 minutes.
- Store or Serve: Wrap burritos in foil for to-go meals, or allow to cool completely before wrapping tightly and refrigerating or freezing for later use.
Notes
- You can substitute chicken thighs for breasts for more flavorful, juicy burritos.
- The corn can be fresh, canned, or thawed frozen; all work well in this recipe.
- If you prefer a spicier burrito, add more chili powder or a pinch of cayenne pepper.
- For extra creaminess, feel free to add a dollop of sour cream upon serving.
- Freeze burritos individually wrapped in foil for up to 3 months; reheat covered in the oven or microwave before eating.
- This recipe can be doubled easily to accommodate larger groups or meal prep.
