Slow Cooker One Pot Chicken Burrito Filling
79 CommentsUpdated Jan 23, 2026
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Make the perfect chicken burrito filling using a couple of fresh veggies, salsa, Tex-Mex seasonings, and minute rice. This recipe is so easy, delicious, and sure to be a crowd-pleaser.
Create a yummy Taco Tuesday spread with this burrito filling plus my Warm Taco Dip and Slow Cooker Tomatillo Salsa.
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 gets cooked in one pot and no pre-browning of the chicken!
Recipe Ingredients
This easy one pot meal has all fresh ingredients. Find the full recipe in the recipe card below the images.
- Chicken: Boneless skinless chicken breasts are the best to use for this recipe. They don’t have to be precooked or seared prior to being added to the slow cooker.
- Beans: Pinto beans not only add flavor but also heartiness to the burrito filling.
- Veggies: Diced onion and bell pepper are classic burrito fillings that add flavor and texture to any meal.
- Minute Rice: Skip cooking the rice separately and instead, throw it in the pot to cook effortlessly with everything else.
- Salsa: What’s a burrito filling without the taste of salsa?
- Seasonings: Cilantro, kosher salt, black pepper, cumin, and chili powder are all classic Mexican flavors that make this a tasty meal.
How to Make One Pot Burrito Filling
Here is how to make this in the crockpot:
Step One – Add the onion, bell pepper, pinto beans, cilantro, salt, pepper, cumin, chili powder, and salsa to the slow cooker.
Step Two – Mix everything until well combined.
Step Three – Add the chicken breasts.
Step Four – Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
Step Five – Stir in the minute rice.
Step Six – Replace the lid and cook on HIGH for 20 minutes more. Serve on tortillas with desired toppings. Enjoy!
Ways to Serve
Since this is a burrito filling, you can’t go wrong by wrapping a nice helping inside flour tortillas. once you have them folded, pan-sear them for a few seconds on both sides until browned.
These can also be served with diced tomatoes, extra freshly chopped cilantro, sour cream, salsa, sliced avocado, and any of your favorite toppings.
I also like to pair these with delicious sides like Mexican rice, refried beans, salsa, and chips.
The filling can also be used to make taco salads, enchiladas, burrito bowls, or used in dip form.
Featured Comment
“Made this and loved it ! Family and friends all wanted a copy of this recipe ! Crowd pleaser !”
– Ian
Slow Cooker One Pot Chicken Burrito Filling
How to Video
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.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Mexican Style Recipes
If you’re craving something hearty and comforting, try Slow Cooker Chicken Enchilada Casserole or Smothered Burritos—both are packed with flavor and perfect for busy nights.
For a smoky or spicy twist, Green Chile Chicken, Chipotle Chicken Bowls, and Rotel Tacos are great ways to change things up.
For a simple, filling dinner, try Crockpot Pinto Beans and Chicken, or go bold with Pot Roast Nachos, piled high with tender beef and your favorite 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 🙂