Crockpot Chicken Burritos

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The best way to make a chicken burrito!

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  • 12
  • Average
  • 30 mins
  • 240 mins
  • Budget Friendly

Ingredients

  • 3 large frozen chicken breasts
  • 4 cups salsa
  • 2 can black beans, drained
  • Cumin
  • Garlic Salt
  • 3 cups rice, cooked
  • 12-24 tortillas (depends on the size)
  • Cilantro
  • Fiesta blend cheese
  • Guacamole (Optional)
  • Foil or plastic wrap, if storing in fridge or freezer.

Preparation

Step 1

Put chicken breasts, salsa, black beans, and seasonings in a crockpot and cook on low for 4-6 hours (or overnight).

Step 2

After about 4 hours or so, take chicken breasts out of the crockpot and shred with a fork. It should be very easy to shred. If not, put back in crockpot for another hour or so. This can wait, if cooking overnight, and can be done in the morning.

After shredding chicken, put back in crockpot for another hour or so to get the flavor marinating throughout the chicken.

Step 3

Next, make sure rice is cooked and waiting on the side.

Take entire mixture out of the crockpot and put into strainer, to get majority of excessive juices out of mixture and make it easier to work with.

Step 4

Take each tortilla and center onto a piece of foil or plastic wrap. Put rice first, then some cilantro, cheese and finally the chicken mixture. Wrap burrito-style, closing both ends. Repeat wrapping with foil or plastic wrap and seal end with a small piece of tape.

Step 5

These burritos can be served immediately, refrigerated, or frozen.

Serve with salsa, guacamole, and/or sour cream!

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