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The Magical Slow Cooker » Recipes » Chicken » Slow Cooker One Pot Chicken Burrito Filling

Slow Cooker One Pot Chicken Burrito Filling

by Sarah Olson on June 9, 2017 | Updated November 18, 2022 42 Comments

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Collage of chicken burrito filling with text of what the ingredients are.
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This Slow Cooker One Pot Chicken Burrito Filling has the chicken, veggies, rice and beans; all in one pot!

close up of chicken burrito filling in a slow cooker.

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® riceto 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.

pinto beans, bell pepper with chicken breasts on top.

This is what it looks like after cooking.

3 chicken breasts in a slow cooker, done cooking.

I then shred the chicken and add uncooked Minute rice®, then cook for 20 more minutes.

close up of rice, beans, peppers, and shredded chicken in a slow cooker

More slow cooker Mexican style meals:

  • Slow Cooker Chicken Enchilada Casserole
  • Slow Cooker Green Chile Chicken
  • Slow Cooker Shredded Beef Sheet Tray Nachos
  • Slow Cooker Smothered Burritos
chicken burrito filling with shredded cheese and salsa on a wheat tortilla.

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rice, beans, shredded chicken in a slow cooker

Slow Cooker One Pot Chicken Burrito Filling

5 from 18 votes
One pot chicken filling perfect for burritos, enchiladas, and even taco salads.
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Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8
Calories: 261.88kcal
Author: Sarah Olson

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
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tsp. chili powder
  • 1/4 tsp. cumin
  • 16 oz salsa
  • 1 1/2 lbs. boneless skinless chicken breasts up to 2 lbs
  • 1 1/2 cups Minute® rice uncooked; ADD AT THE END

For serving

  • tortillas
  • cheese
  • sour cream
  • salsa
US Customary – Metric

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.
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How to Video:

Recipe Notes:

If your slow cooker switched to the warm setting while you were gone during the day, you may need to cook the rice longer to bring up to temperature.

Nutrition Information:

Calories: 261.88kcal | Carbohydrates: 33.54g | Protein: 25.36g | Fat: 2.92g | Saturated Fat: 0.62g | Cholesterol: 54.43mg | Sodium: 656.28mg | Potassium: 767.61mg | Fiber: 6.72g | Sugar: 3.82g | Vitamin A: 507.7IU | Vitamin C: 15.44mg | Calcium: 56.4mg | Iron: 2.9mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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    7202 shares
    • 2502

    Filed Under: Chicken, Dinner

    Comments

    1. Nancy says

      September 14, 2022 at 5:32 pm

      5 stars
      Easy, delicious and enough to feed a crowd. All the good things

      Reply
    2. William F. says

      August 26, 2022 at 2:20 am

      5 stars
      I’ve used this recipe to make burritos for my lunch for a while…I just roll up 4 or 5 in foil and I’m set for the week I’ve got a batch in the slow cooker right this second. So…thanks a ton! One note (if no one else hasn’t mentioned it): Boneless, skinless chicken thighs are a great substitute for the slow cooker. Breasts get a weird texture that I don’t like. Not only do thighs work better, they’re cheaper. Not every grocery store sells B-less S-less thighs, but if you’re lucky they can be found frozen (a 3lb bag of them is sold at my local Aldi), which can go straight into the cooker without adjusting the time. Cheers!

      Reply
    3. Allison says

      March 27, 2022 at 11:49 am

      Can I double this recipe in a large crockpot? If so, does it need a longer cooking time? Cooking for a small school of teachers.

      Reply
    4. Erin C says

      February 11, 2022 at 1:00 pm

      5 stars
      Excellent!! My 5 kids and I all loved it! I opted for basmati cooked rice which I threw in at the end.

      Reply
    5. Tracey says

      January 8, 2022 at 10:08 am

      I love this recipe!thankyou for sharing!

      Reply
    6. Melanie says

      July 27, 2021 at 4:40 am

      Can I use frozen chicken breasts

      Reply
      • Erin C says

        February 11, 2022 at 12:59 pm

        I used frozen and it worked just fine. 5-6 hrs on high.

        Reply
    7. Anonymous says

      July 19, 2021 at 1:03 pm

      5 stars
      Love this. I tweak it by putting in box of Spanish rice in

      Reply
    8. Keisha says

      May 6, 2021 at 5:21 pm

      What type of salsa do you add at the end when making the burritos? Is it more of a salsa in a jar or a pico de gallo?

      Reply
    9. Keisha says

      April 25, 2021 at 1:47 pm

      What type of cheese do you recommend?

      Reply
      • Sarah Olson says

        April 25, 2021 at 4:19 pm

        I like sharp cheddar

        Reply
        • Anonymous says

          April 28, 2021 at 4:03 pm

          Thanks.

    10. Xema Jacobson says

      March 1, 2021 at 11:27 am

      Can I use rotisserie chicken? How long should I cook it?

      Reply
      • Sarah Olson says

        March 1, 2021 at 12:19 pm

        I would do 4-5 hours on low.

        Reply
    11. Martin Knabb Rhoads Jr says

      February 20, 2021 at 3:16 pm

      Are the pinto beans precooked from a can or dried???

      Reply
      • Sarah Olson says

        February 20, 2021 at 7:35 pm

        They are from a can.

        Reply
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