Slow Cooker Chicken Burritos
Elevate your taco night with these flavor-packed Slow Cooker Chicken Burritos, a fuss-free recipe that’s perfect for busy weeknights or meal prep sessions! Juicy, tender chicken breasts are slow-cooked to perfection with bold taco seasoning, zesty diced tomatoes with green chilies, hearty black beans, and sweet corn for a savory filling that’s bursting with Tex-Mex flavors. Simply shred the chicken in the rich, spice-infused juices before wrapping it all up in warm, soft flour tortillas, along with melty cheddar cheese and creamy sour cream. With minimal prep and the magic of a slow cooker, you’ll have a crowd-pleasing, customizable meal that’s ready to serve in just 6 hours. Garnish with fresh cilantro and a splash of lime for a vibrant finish, and get ready to dig into these irresistible homemade burritos!
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Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup chicken broth
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 0.25 cup chopped cilantro (optional)
- 1 lime wedges (optional)
Directions
Step 1
Place the boneless, skinless chicken breasts in the bottom of your slow cooker.
Step 2
Sprinkle the taco seasoning evenly over the chicken.
Step 3
Pour the can of diced tomatoes with green chilies (including juice) over the chicken.
Step 4
Add the black beans, frozen corn, and chicken broth to the slow cooker.
Step 5
Set the slow cooker to cook on low for 6 hours or on high for 3 hours.
Step 6
Once the chicken is fully cooked and tender, use two forks to shred the chicken directly in the slow cooker.
Step 7
Mix the shredded chicken with the juices and vegetables in the slow cooker until evenly combined.
Step 8
Warm the flour tortillas in the microwave or on a stovetop until pliable.
Step 9
Fill each tortilla with a generous scoop of the chicken mixture, a sprinkle of shredded cheddar cheese, and a dollop of sour cream.
Step 10
Fold the sides of the tortilla inwards, then roll it up tightly to form a burrito.
Step 11
Garnish with chopped cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
| Serving size | (2716.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4653.2 |
| Total Fat 187.5g | 0% |
| Saturated Fat 96.6g | 0% |
| Cholesterol 1128.2mg | 0% |
| Sodium 8356.1mg | 0% |
| Total Carbohydrate 340.5g | 0% |
| Dietary Fiber 42.6g | 0% |
| Total Sugars 36.6g | |
| Protein 409.7g | 0% |
| Vitamin D 9.1IU | 0% |
| Calcium 2720.0mg | 0% |
| Iron 30.1mg | 0% |
| Potassium 4556.7mg | 0% |
Source of Calories