The Gunny Sack

Crock Pot Chicken Burritos

Crock Pot Chicken Burritos

Not much gets a Minnesota kid more excited than a snow day! Last week, my kids were really hoping that school would be cancelled due to the cold weather and blizzard conditions. Unfortunately, they didn’t get a day off, but they were super happy that they got two late starts and an early dismissal. They blame the fact that they didn’t get a day off, even though the school in surrounding communities did, on their superintendent. The kids say that he used to live in Alaska, so he doesn’t get too worried about the weather in Minnesota. One of the day’s last week, I made Crock Pot Chicken Burritos for dinner and we love how they turned out.

Taco Chicken Recipe

Cut chicken into cubes, place it in the slow cooker and sprinkle with a packet of taco seasoning.

Slow Cooker Mexican Chicken

Add salsa and stir to coat the chicken.

Crock Pot Mexican Chicken

Next, add some frozen corn.

Crock Pot Burritos

And some rinsed and drained black beans.

Crock Pot Chicken Burritos

Sprinkle with rice. Then, pour the chicken broth over the top of the rice. Gently stir together the rice, corn and beans, leaving the chicken on the bottom of the crock pot.

Note: Adding the rice to the crock pot makes it soft and a little mushy. If you are super picky about your rice, leave the rice and broth out of the crock pot and cook your rice separately.

Cook on low for 3 1/2 hours, stir the top layer of rice, corn and beans after 2 hours.

Slow-Cooker-Chicken-Burritos

 After 3 1/2 hours, mix everything together and check to see if the chicken is fully cooked. Continue cooking for an additional 30 minutes or until fully cooked. If there is too much liquid in the slow cooker, leave the lid off for the last 20-30 minutes.

Use the chicken burrito mixture to fill tortilla shells and top them with cheese, guacamole, salsa, sour cream and cilantro. We loved how these Crock Pot Chicken Burritos turned out! I warmed up some of the leftovers for lunch the next day and ate them with tortilla chips.

Crock Pot Chicken Burritos
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Crock Pot Chicken Burritos
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 
Course: Main
Servings: 8 servings
Author: The Gunny Sack
Ingredients
  • 1 1/2 pounds about 4 boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 2 cups salsa I used mild, thick and chunky
  • 1 1/2 cups about 1 can black beans, rinsed and drained
  • 1 1/2 cups frozen corn
  • 1/2 cup long grain white rice
  • 1 cup chicken broth
  • 8 round tortillas
  • Additional toppings if desired: guacamole, sour cream, salsa, shredded cheese and cilantro
Instructions
  1. Cut the chicken breasts into cubes and put them in the crock pot.
  2. Sprinkle with taco seasoning.
  3. Add salsa and stir to coat.
  4. Top with corn, black beans, rice and chicken broth, gently stir these 4 top ingredients, leaving the chicken on the bottom.
  5. Cook on low for 3 1/2 hours, stirring the top layer after 2 hours.
  6. After 3 1/2 hours, stir everything together and check to see if the chicken is fully cooked. Continue cooking for an additional 30 minutes, if necessary.
  7. If there is too much liquid, leave the lid off for the final 20-30 minutes.
  8. Note: Adding the rice to the crock pot makes it soft and a little mushy. If you are super picky about your rice, leave the rice and broth out of the crock pot and cook your rice separately.

 Love Crock Pot Recipes? Here are a few more to try:

Crock Pot Honey Sesame Meatballs

Slow Cooker Honey Sesame Meatballs

Slow Cooker Honey Sesame Chicken Recipe

Slow Cooker Honey Sesame Chicken

Slow Cooker Chicken Chili Nacho Bar

Slow Cooker Chili Chicken Nacho Bar

Comments

  1. Do you think if the chicken were frozen that this could cook all day while at work?? Would it help to cook the rice better? Any advice would be appreciated. 🙂

    Reply

  2. This came out delicious, but the rice was completely raw. I drained the mixture and added some more broth to the liquid I drained, brought that to a boil and then added the chicken rice etc. To thr pot, reduced to simmer and covered for 15 minutes. Turned out great after that!

    Reply

  9. I remember growing up in MN, they never cancelled school! But now I live in IL, and they had 2 “cold” days just last week! This recipe is going on the menu for next week! Pinning!

    Reply

  12. I love slow cooker meals, especially simple ones like this! We don’t get many snow days here either, but we have had some school days cancelled because of extreme cold: -45 Celsius or colder! This would be perfect for these frigid days!

    Reply

    • Yes! That is what they do here. The superintendent told my daughter that if he can see the water tower next to his house, he isn’t cancelling school. Thanks Ashley!

      Reply

    • Yeah, but I heard that some schools are making kids be in class virtually from home, on snow days now! While I understand why the school wants that, it makes me sad for the kids. Thanks Heather!

      Reply

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