Slow Cooker Chicken Burritos with Garlic Lime Rice

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Slow Cooker Chicken Burritos with Garlic Lime Rice

Looking for a satisfying, flavor-packed dinner that practically cooks itself? These Slow Cooker Chicken Burritos are the answer. Tender shredded chicken simmered in zesty salsa and taco spices is wrapped in a warm tortilla with garlic lime rice, melty cheese, and homemade pico de gallo. Finish them off in a skillet for that perfectly crispy bite, and you’ve got a restaurant-style burrito made right at home!

These burritos are great for meal prep, freezer-friendly, and endlessly customizable. Let’s dive into the recipe!

Ingredients

For the Chicken Filling:

  • 1 ½ to 2 lbs boneless, skinless chicken breasts or thighs
  • 1 ½ cups salsa (mild or medium, depending on preference)
  • 1 packet (about 1 oz) taco seasoning
  • 1 can (15 oz) black beans, rinsed and drained
  • ¼ cup fresh cilantro, chopped

For the Garlic Lime Rice:

  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 4 cups cooked white rice (about 1 ½ cups uncooked)
  • Juice of 1 lime (plus zest if desired)
  • ¼ cup fresh cilantro, chopped
  • Salt to taste

For the Pico de Gallo:

  • 2 ripe tomatoes, diced
  • ½ small red onion, finely chopped
  • 1 small jalapeño, finely chopped (remove seeds for less heat)
  • 2 tablespoons fresh cilantro, chopped
  • Juice of ½ lime
  • Salt to taste

For Assembly:

  • 6–8 large flour tortillas
  • 1 ½ to 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Olive oil (for crisping burritos)
  • Optional toppings: sour cream, guacamole, extra salsa, or hot sauce

Instructions

Step 1: Slow Cook the Chicken

  1. Place chicken breasts in your slow cooker.
  2. Pour salsa and taco seasoning over the top. Cover and cook on HIGH for 2 hours (or LOW for 4 hours).
  3. Once fully cooked, shred the chicken using two forks directly in the slow cooker, mixing it well with the flavorful juices.
  4. Stir in black beans and chopped cilantro. Keep warm while you prepare the other components.

Step 2: Make the Garlic Lime Rice

  1. In a large skillet or saucepan, melt butter over medium heat. Add minced garlic and sauté for about 1 minute, just until fragrant.
  2. Add the cooked rice, lime juice, cilantro, and salt. Stir well until everything is evenly combined and heated through. Set aside.

Step 3: Prepare the Pico de Gallo

  1. In a small mixing bowl, combine diced tomatoes, onion, jalapeño, lime juice, salt, and chopped cilantro.
  2. Mix well and set aside. This can be made ahead and stored in the refrigerator for up to a day.

Step 4: Assemble the Burritos

  1. Lay a tortilla flat on a clean surface. Add a scoop of garlic lime rice and shredded chicken mixture.
  2. Sprinkle with about ¼ cup of shredded cheese, then top with a spoonful of pico de gallo.
  3. Fold the sides in and roll tightly into a burrito.

Step 5: Crisp the Burritos

  1. Heat a nonstick skillet over medium-low heat and drizzle in a little olive oil.
  2. Place each burrito seam side down in the skillet. Cook for about 4–5 minutes, turning occasionally, until the tortilla is golden and crispy on all sides and the cheese has melted.
  3. Serve warm with your favorite toppings.

Serving Suggestions

Serve these burritos alongside a green salad, tortilla chips with guacamole, or even a corn salsa for a complete meal.

Make-Ahead & Storage Tips

  • You can wrap uncooked burritos tightly in plastic wrap or foil and refrigerate for up to 3 days.
  • To reheat, microwave for 1–2 minutes to warm the filling, then crisp in a skillet.
  • For longer storage, freeze wrapped burritos in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition (Approximate per Burrito)

  • Calories: 790 kcal
  • Carbohydrates: 82g
  • Protein: 35g
  • Fat: 34g
  • Saturated Fat: 14g
  • Cholesterol: 82mg
  • Sodium: 2190mg
  • Fiber: 11g
  • Sugar: 9g

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