Slow Cooker One Pot Chicken Burrito Filling
61 Comments Sep 23, 2023
Updated May 26, 2025
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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 Slow Cooker 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 Pinto Beans and Chicken, or go bold with Pot Roast Nachos, piled high with tender beef and your favorite toppings.
I would really like to make this, but I only use long grain rice. Couldn’t it be added at the beginning, since the whole thing cooks for 6 hours with extra liquid?
Regarding the, “Slow Cooker One Pot Chicken Burrito Filling”, Will barley work well and what adjustments may need to be made?
I have not tried, though I would use quick cook barely and add at the same time as the minute rice. I can’t give exact measurements without trying.
I have whole grain rice which says on the package “cooks in 10 minutes.” How do I adjust the recipe according to this rice? When should I put it in? Still 20 minutes on high? Thanks!
If it’s not instant rice, it may not work very well. The slow cooker doesn’t get hot enough to cook it properly. If it’s instant, it should do fine.
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!
Thank you for mentioning the use of chicken thighs. I have had the same experience with chicken breasts cooked in the slow cooker. For some reason, they turn out tough and stringy.
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.