This Slow Cooker One Pot Chicken Burrito Filling has the chicken, veggies, rice and beans; all in one pot!
You won’t believe how easy this meal is. One pot meals are a must if you are tired of cooking, or are short on time. I’ve too often made burritos for dinner and had 3 different pots going, one for the meat, one for beans and one for the rice. Not for this recipe, everything get cooked in one pot and no pre-browning the chicken!
Below is the chicken, salsa, beans, onion, bell pepper and seasonings. DO NOT add the rice at this point. After the cooking time is done I add uncooked Minute® rice to the chicken and sauce. You will find in my blog I do not recommend standard rice in the slow cooker. Standard rice likes a lot of heat, hotter than what the slow cooker can produce, and will turn out gummy in the slow cooker.
This is what it looks like after cooking.
I then shred the chicken and add uncooked Minute rice®, then cook for 20 more minutes.
This is my kind of recipe, a no fuss easy dinner. I hope you give it a try! Have a great weekend!
Slow Cooker One Pot Chicken Burrito Filling
Equipment Needed:
- Slow Cooker – 5 quart or larger
Ingredients:
- 1 cup sweet onion diced
- 1 green bell pepper diced
- 15 oz pinto beans drained and rinsed
- 2 tbsp. cilantro chopped
- ½ tsp. salt
- ¼ tsp. pepper
- 2 tsp. chili powder
- ¼ tsp. cumin
- 16 oz salsa
- 1½ lbs. boneless skinless chicken breasts up to 2 lbs
- 1½ cups Minute® rice uncooked; ADD AT THE END
For serving
- tortillas
- cheese
- sour cream
- salsa
Instructions:
- Add the onion, bell pepper, pinto beans, cilantro, salt, pepper, cumin, chili powder, and salsa to the slow cooker; mix well.
- Add the chicken breasts.
- DO NOT ADD THE RICE YET.
- Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
- When the cooking time is done, shred the chicken with 2 forks. A
- Stir in the minute rice.
- Replace the lid and cook on HIGH for 20 minutes more. (see notes)
- Serve on tortillas with desired toppings.
This looks awesome! I’ll be making this next weekend! Thanks Sarah
I would like this recipe to use in my new pressure cooker any suggestions.
Love this recipe. I make it for dinner on a Sunday and then have burritos for lunch all week long! My entire family loves it!
If I substitute the chicken for steak, do I need to cook longer?
The same time will work unless you need it to cook for a longer time, it should do fine longer too.
Do you use a wet salsa in the crock pot, or more of a chunky pico de gallo? I don’t want it to turn out too liquidy since I plan on making them ahead and reheating later.
I use a wetter salsa. 🙂 The Newmans is near the La Victoria salsa.
I totally misread the timing on this when I first watched. I just put everything in the slow cooker. Is it possible to Cooke the breasts on high for a few hours before adding the rice?
Yes, that would work fine!
i have tried it and its taste was just amazing…all spices were so balanced
How many does this serve serve?
It makes about 8-10 good sized burritos. I think it would feed eight or more.
Sarah you left out the jalapeno, maybe one chopped up to spice it up you make it optional. Im going to try it
It was a green bell pepper. But if I was making this for just me I would add jalapeno! 🙂
Do you think you can freeze the chicken burrito mixture? Would make way too much for my husband and I.
Pam I think it would freeze fine! Rice, beans and chicken do fine in the freezer for me.
Hi Sarah, how can I adapt the recipe to use the leftover as a pie filling? It is way too much for a single person. Many thanks.
I’m going to try something very similar to this but using pork butt. Crossing fingers 🙂