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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Recipe Information
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)
Instructions
Place the boneless, skinless chicken breasts in the bottom of your slow cooker.
Sprinkle the taco seasoning evenly over the chicken.
Pour the can of diced tomatoes with green chilies (including juice) over the chicken.
Add the black beans, frozen corn, and chicken broth to the slow cooker.
Set the slow cooker to cook on low for 6 hours or on high for 3 hours.
Once the chicken is fully cooked and tender, use two forks to shred the chicken directly in the slow cooker.
Mix the shredded chicken with the juices and vegetables in the slow cooker until evenly combined.
Warm the flour tortillas in the microwave or on a stovetop until pliable.
Fill each tortilla with a generous scoop of the chicken mixture, a sprinkle of shredded cheddar cheese, and a dollop of sour cream.
Fold the sides of the tortilla inwards, then roll it up tightly to form a burrito.
Garnish with chopped cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
4653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 8356 mg | 363% | |
| Total Carbohydrate | 340.5 g | 124% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 36.6 g | ||
| Protein | 409.7 g | 819% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2720 mg | 209% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 4557 mg | 97% | |
*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.
