Easy Slow Cooker Chicken Burritos
A super simple recipe for flavorful shredded chicken, perfect for making delicious burritos. Ideal for meal prep, this dish is cooked in a slow cooker for maximum convenience and minimal effort.
Ingredients
- 1.5 lb boneless skinless chicken breasts or thighs
- 1 cup salsa your favorite kind
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- 0.5 cup chicken broth low sodium
- 0.5 cup canned black beans drained and rinsed
- 0.5 cup canned corn drained
- 8 medium flour tortillas warm
- 1 cup shredded cheddar cheese for serving
- Optional toppings sour cream
Instructions
- Place the boneless chicken breasts or thighs in the bottom of your slow cooker.
- In a small bowl, combine salsa, chili powder, cumin, garlic powder, onion powder, and chicken broth. Pour this mixture over the chicken.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is tender and easily shredded with a fork.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker with the remaining liquid.
- Stir in the drained black beans and corn. Let it heat through for another 15-20 minutes on low.
- Warm your flour tortillas according to package directions.
- To assemble, spoon a generous amount of chicken filling into each tortilla, top with shredded cheese, and any desired optional toppings. Roll tightly and enjoy!
Notes
For extra spice, add a pinch of cayenne pepper or a chopped jalapeño. This chicken filling is also great for tacos, quesadillas, or over salads. Store leftover filling in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Serve with your favorite toppings like sour cream, guacamole, salsa, or shredded lettuce.