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® 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.
This is what it looks like after cooking.
I then shred the chicken and add uncooked Minute rice®, then cook for 20 more minutes.
More slow cooker Mexican style meals:
- Slow Cooker Chicken Enchilada Casserole
- Slow Cooker Green Chile Chicken
- Slow Cooker Pinto Beans and Chicken
- Slow Cooker Shredded Beef Sheet Tray Nachos
- Slow Cooker Smothered Burritos
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Slow Cooker One Pot Chicken Burrito Filling
Equipment Needed:
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
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.
How to Video:
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
How does the rice cook properly? There’s really no liquid. I’m making it now and worried about crunchy rice.
There should be plenty of liquid when it’s done cooking between the chicken and the salsa. If you don’t have any liquid, you may want to add some. You only need a 1:1 ratio for minute brand rice.
Easy, delicious and enough to feed a crowd. All the good things
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!
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.
Excellent!! My 5 kids and I all loved it! I opted for basmati cooked rice which I threw in at the end.
I love this recipe!thankyou for sharing!
Can I use frozen chicken breasts
I used frozen and it worked just fine. 5-6 hrs on high.
Love this. I tweak it by putting in box of Spanish rice in
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?
What type of cheese do you recommend?
I like sharp cheddar
Thanks.
Can I use rotisserie chicken? How long should I cook it?
I would do 4-5 hours on low.
Are the pinto beans precooked from a can or dried???
They are from a can.