Slow-Cooker Mexican Chicken Burritos

Blogger Paula Jones from Bell'alimento shows us how to make an easy and versatile Mexican chicken recipe in the slow cooker.

  • Prep Time 15 min
  • Total Time 3 hr 30 min
  • Servings 4


large onion, chopped (1 cup)
red bell pepper, chopped
jalapeño chile, seeded, finely chopped
cloves garlic, finely chopped
tablespoons canola or vegetable oil
carton (26.46 oz) chopped tomatoes or 1 can (28 oz) diced tomatoes
boneless skinless chicken breasts (about 1 1/4 lb)
Salt and pepper to taste
can (15 oz) Progresso™ black beans, drained, rinsed
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
cup shredded Mexican cheese blend (4 oz)
to 2 tablespoons coarsely chopped fresh cilantro
  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix onion, bell pepper, jalapeño, garlic and oil. Cover; cook on High heat setting 5 minutes.
  • 2 Stir in tomatoes. Place chicken on tomato mixture; sprinkle with salt and pepper.
  • 3 Cover; cook on High heat setting 3 to 4 hours. Stir in black beans. Cover; cook 10 minutes longer or until thoroughly heated.
  • 4 Remove chicken from slow cooker to plate; shred with 2 forks. Return chicken to slow cooker.
  • 5 To serve, spoon chicken mixture onto center of each warmed tortilla; top with cheese and cilantro. Fold bottom third of tortilla over filling; fold sides in toward center, leaving top open. Secure with toothpicks, if necessary.

Expert Tips

Chopped avocado and salsa are other tasty toppings for these burritos.

The chicken mixture is also delicious served over rice.

If you like things spicy, leave the seeds in the jalapeño.