Mexican Chicken Burritos Crock Pot
Dive into the authentic flavors of Mexico with these irresistible Mexican Chicken Burritos made effortlessly in your crock pot! This time-saving recipe combines tender, slow-cooked chicken breasts with zesty diced tomatoes, hearty black beans, and sweet corn, all perfectly seasoned with taco spices for a rich and savory filling. The crock pot does all the work, infusing the ingredients with bold flavors while keeping the chicken irresistibly juicy. Once ready, the shredded chicken mixture is wrapped in warm flour tortillas, topped with melted cheddar cheese, a dollop of creamy sour cream, and a sprinkle of fresh cilantro for a burst of freshness. Perfect for easy weeknight dinners or casual gatherings, these burritos are a customizable crowd-pleaser that can be served with zesty lime wedges for an extra touch of brightness. Simple, flavorful, and satisfying, this dish brings the joy of Mexican comfort food to your table with minimal effort!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken breasts
- 1 can (10 ounces) Diced tomatoes with green chilies
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 can (15 ounces) Sweet corn, drained
- 2 tablespoons Taco seasoning mix
- 1 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 8 large Flour tortillas
- 1 cup Grated cheddar cheese
- 1 cup Sour cream
- 0.25 cup Fresh cilantro, chopped (optional)
- 4 pieces Lime wedges (optional)
Instructions
Place the chicken breasts into the crock pot.
Add the diced tomatoes with green chilies, black beans, sweet corn, taco seasoning, chicken broth, salt, and pepper on top of the chicken.
Stir gently to combine the ingredients, ensuring the seasoning is evenly distributed.
Cover the crock pot with the lid and cook on LOW for 6-7 hours or on HIGH for 4-5 hours, until the chicken is fully cooked and tender.
Once cooked, use two forks to shred the chicken directly in the crock pot, mixing it with the other ingredients to absorb the flavors.
Warm the flour tortillas in a microwave or skillet until soft and pliable.
Spoon a generous portion of the chicken mixture onto each tortilla, then top with grated cheddar cheese and sour cream.
Sprinkle with fresh cilantro, if desired, for a burst of flavor.
Roll the tortilla tightly into a burrito and serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 5.6 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 653 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
