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.
Video
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.
Besides boneless skinless chicken breasts, you can use boneless skinless chicken thighs.
I recommend putting any leftover burrito filling into an airtight container and storing it in the fridge. If you will be eating it within the next day or so, you can go ahead and pre-wrap the burritos for quicker reheating and snacking.