Savor the flavor of these hearty Slow-Cooked Chicken Burritos, a crowd-pleasing meal that’s easy to prepare and budget-friendly at just $2.26 per serving. Tender, shredded chicken, seasoned rice, pinto beans, and vibrant veggies are slow-cooked to perfection, creating a filling packed with bold, savory flavors.
Wrap it all up in a tortilla with melty cheese and optional toppings like guacamole, sour cream, or pico de gallo for a customizable burrito experience. With simple gluten- and dairy-free substitutions, this recipe is perfect for any family table.
Serving Size
6-8
Cost Breakdown
$2.26 per serving
Macros
KCAL 650 – Protein 51g- Carbs 50g- Fat 21g
Ingredients
Chicken Burritos
- 2lbs chicken breasts
- 1 cup diced yellow onion
- 1 bell pepper, diced
- (1-2) 15oz pinto beans, drained & rinsed
- 2 tbsp cilantro, diced
- 16oz jar chunky salsa
- 1/2 tsp each: salt, pepper, cumin
- 2 tsp chili powder
- *1 cup cooked rice
Burrito Assembly
- 8 large burrito tortillas
- 2 cups shredded cheddar cheese
- *optional shredded lettuce
Rice
- 1 cup rice
- 2 cups water
Optional Toppings
- Sour cream
- Guacamole
- Pico de Gallo
- Jalapeno coins
Instructions
Chicken Burrito Filling
- Add all ingredients to the crockpot except instant rice.
- Cook on low for 3-4 hours. Remove chicken and shred, then replace in crockpot.
- In a pot bring to boil rice and water. Once boiling, reduce heat and cover with lid, allow to cook on low till all liquid is absorbed and rice is tender. Mix rice into burrito filling.
- Use filling to assemble burritos
Gluten/Dairy-Free Substitutions
This recipe is dairy-free as is, just make sure you also pair with dairy-free topping options like dairy-free cheese etc. To make this recipe gluten free use gluten-free tortillas.
