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Slow-Cooker Mexican Chicken Burritos

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Slow-Cooker Mexican Chicken Burritos
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  • Prep 15 min
  • Total 3 hr 30 min
  • Servings 4
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This Tex-Mex favorite is unbelievably easy to make at home, thanks to your handy slow cooker. Just 15 minutes of prep in the morning, and you can come home to better-than-takeout for dinner.
By Paula Jones
Updated May 16, 2012


  • 1 large onion, chopped (1 cup)
  • 1 red bell pepper, chopped
  • 1 jalapeño chile, seeded, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons canola or vegetable oil
  • 1 carton (26.46 oz) chopped tomatoes or 1 can (28 oz) diced tomatoes
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • Salt and pepper to taste
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
  • 1 cup shredded Mexican cheese blend (4 oz)
  • 1 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Chopped avocado and salsa are other tasty toppings for these burritos.
  • tip 2
    The chicken mixture is also delicious served over rice.
  • tip 3
    If you like things spicy, leave the seeds in the jalapeño.


Nutrition Facts are not available for this recipe
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