Name: Slow Cooker Chicken Burrito Filling Recipe
Prep time: 10 min
Cook time: 6 h 20 min
Total time: 6 h 30 min
Cuisine: Mexican
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; Tortillas; Cheese; Sour cream; Salsa

If you’re like me and love meals that basically make themselves, this Slow Cooker Chicken Burrito Filling Recipe is about to become your new best friend. It’s wonderfully simple yet packed with flavors that cozy up in the slow cooker all day long. Imagine coming home to a kitchen smelling like a Mexican fiesta, with tender chicken and a vibrant filling ready to be scooped into your tortillas—pure bliss.

What makes this recipe really special is how it combines convenience with versatility. Whether you’re meal prepping for the week or throwing together a casual dinner on a busy night, this slow cooker chicken burrito filling works like a charm. Plus, since you add the rice partway through cooking, it stays perfectly tender without turning mushy—a trick I swear by!

Ingredients You’ll Need

These ingredients work together beautifully, balancing protein, veggies, spices, and beans to create a hearty, flavorful filling. When you’re shopping, look for fresh produce and good-quality chicken breasts to make the most of this slow cooker chicken burrito filling recipe.

Sweet onion: Adds a mild sweetness and depth—dicing it finely helps it blend perfectly into the filling.
Green bell pepper: Brings a fresh crunch and color; I love using crisp, firm peppers.
Pinto beans: A creamy texture and gentle flavor make them perfect for burritos; rinsing them removes excess sodium.
Cilantro: Fresh cilantro brightens everything; chop it just before mixing in for the best flavor.
Salt: Enhances the natural flavors without overwhelming; adjust to taste.
Pepper: Adds a subtle hint of heat and complexity.
Chili powder: The heart of the spice mix—choose a good-quality one for authenticity.
Cumin: Earthy and warm, cumin rounds out the Mexican flavor profile beautifully.
Salsa: A trusty jarred salsa works well, but homemade is even better if you have it on hand.
Boneless skinless chicken breasts: Lean and tender, these cook evenly in the slow cooker; thighs work too if you prefer juicier meat.
Minute® rice, uncooked: Added last so it doesn’t overcook—trust me, it makes all the difference.
Tortillas: Choose your favorite—flour or corn—for serving.
Cheese, sour cream, salsa (for topping): Classic additions that bring creaminess, tang, and extra flavor to each bite.

Variations

One of the things I love most about this slow cooker chicken burrito filling recipe is how easy it is to make it your own. Whether you’re catering to dietary needs or just mixing things up, there’s a way to tweak it that’ll fit your taste perfectly.

Add heat: If you like a little kick, I often throw in some chopped jalapeños or a few dashes of hot sauce. It livens things up nicely.
Switch the protein: For a richer flavor, try boneless skinless chicken thighs instead of breasts. They come out super juicy every time!
Make it vegetarian: Skip the chicken and double up on beans and veggies like corn and zucchini. It’s just as satisfying.
Use pre-made seasoning: If you’re short on time, a good taco seasoning packet saves you measuring out spices but still tastes great.
Seasonal veggies: Feel free to substitute bell peppers for whatever’s fresh—like poblano peppers or even some diced zucchini—to keep things interesting.

How to Make Slow Cooker Chicken Burrito Filling Recipe

Step 1: Mix all your veggies, beans, and spices

Start by tossing your diced onion, green bell pepper, rinsed pinto beans, and chopped cilantro right into the slow cooker. Sprinkle in your salt, pepper, chili powder, and cumin before pouring the salsa over everything. Give it a good stir to evenly distribute all those flavors—this is where the magic starts. I like to taste just a bit of the mixture here to ensure the seasoning feels right, knowing it will infuse the chicken beautifully as it cooks.

Step 2: Nestle in the chicken breasts

Lay the boneless skinless chicken breasts on top of your veggie and salsa mixture. Try to press them down slightly so they’re partially covered—this helps the chicken soak up those amazing flavors while cooking. A tip from experience: resist the urge to stir at this point! Let the chicken sit on top for even cooking and moisture retention.

Step 3: Slow cook low and slow

Cover your slow cooker with the lid and set it on LOW for 6 hours. This gentle heat is key to getting tender, shreddable chicken without drying it out. Try not to peek—every time you open that lid, heat escapes, and the cook time can stretch longer. I usually set a timer and keep myself busy elsewhere!

Step 4: Shred chicken and stir in rice

After 6 hours, remove the lid and grab two forks to shred the chicken breasts right in the slow cooker. This step is always satisfying—the chicken practically falls apart. Once shredded, stir it into the filling so the flavors meld together. Now, sprinkle in the uncooked Minute® rice evenly across the mixture. The timing here is crucial to avoid mushy rice, so patience pays off!

Step 5: Finish cooking the rice

Pop the lid back on and crank your slow cooker up to HIGH for 20 minutes. This short burst cooks the rice just right, letting it absorb all those rich flavors. Depending on your slow cooker, if it switches to warm before the rice has fully softened, just let it keep cooking a bit longer. Trust me, it’s worth the wait for that perfect texture.

Step 6: Serve it up with your favorite toppings

Scoop that luscious chicken burrito filling onto warmed tortillas, then pile on shredded cheese, a dollop of sour cream, and a spoonful of salsa. If you’re like me, you might also add guacamole or a squeeze of lime to brighten it all up. It makes for a meal that’s as fun to eat as it is easy to prepare.

How to Serve Slow Cooker Chicken Burrito Filling Recipe

The image shows several small white bowls arranged neatly on a white marbled surface, each filled with different ingredients. One bowl contains white cooked rice with a fluffy texture, another has light brown beans. There is a bowl of finely chopped light green and white celery pieces, and another with small white onion chunks. A bowl holds light yellow shredded cheese with thin, soft strands. Three brown eggs are placed next to the bowls. Two smaller white dishes hold salt and ground black pepper, while another small bowl has red chili powder. In the corner, there is a stack of soft, round, white tortillas, and fresh green cilantro with jagged leaves rests beside them. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of classic burrito garnishes like shredded cheddar or Monterey Jack cheese, fresh cilantro leaves, diced tomatoes, and a generous dollop of sour cream. For a little extra zing, I often sprinkle some chopped green onions or squeeze a bit of lime over the top—it wakes up the whole dish.

Side Dishes

To round out the meal, I usually serve this filling with Spanish rice or a simple Mexican street corn salad. A crisp green salad with a tangy vinaigrette also pairs beautifully. If you’re feeling indulgent, some crunchy tortilla chips with guacamole on the side never disappoint.

Creative Ways to Present

For a fun twist at parties, I’ve used this slow cooker chicken burrito filling recipe to create a burrito bowl bar. Guests can pile on their favorite toppings, making it interactive and festive. Another favorite trick is to roll the filling into big, foil-wrapped burritos and grill them on a panini press for a crispy finish—absolute crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftovers from this slow cooker chicken burrito filling recipe keep really well in an airtight container in the fridge for up to 4 days. I like to portion them out for easy grab-and-go lunches or quick dinners. Just make sure it’s cooled completely before sealing to keep it fresh and yummy.

Freezing

I’ve had great success freezing the filling in freezer-safe bags or containers. Be sure to label with the date, and it will stay delicious for up to 3 months. When you’re ready, just thaw it overnight in the fridge before reheating. The rice texture might be a bit softer but still tastes fantastic.

Reheating

To reheat leftovers, I usually warm the filling gently in a skillet over medium heat, stirring occasionally to heat it evenly without drying it out. You could also microwave it covered for 2-3 minutes, stirring halfway through. A splash of water or broth helps keep the rice tender during reheating.

FAQs

Can I use frozen chicken breasts for this slow cooker chicken burrito filling recipe?

Yes, you can use frozen chicken breasts, but I recommend adding an extra hour to the cooking time on LOW to ensure the chicken cooks through completely. Just make sure the slow cooker reaches a safe temperature quickly to keep everything food-safe.
Can I make this recipe without the rice?

Absolutely! If you prefer a lower-carb option or want to serve the filling with rice on the side, just skip adding the Minute® rice. The filling is flavorful and hearty on its own and can be spooned over salads, nachos, or even used as taco filling.
What’s the best way to make sure the rice doesn’t get mushy?

Add the uncooked Minute® rice only after shredding the chicken, then cook on HIGH for a short 20 minutes. This timing prevents overcooking and keeps the rice fluffy. If your slow cooker switches to warm too soon, just extend that time until the rice is tender.
Can I use chicken thighs instead of breasts in this recipe?

Yes! Chicken thighs add extra juiciness and flavor. Just adjust cooking time slightly if needed—sometimes thighs cook a bit faster, so check for doneness a little earlier.

Final Thoughts

This slow cooker chicken burrito filling recipe has become a staple in my kitchen because it’s effortless and always delivers big flavor with minimal fuss. Whether you’re feeding a crowd or just making dinner for yourself, it’s comforting, wholesome, and so flexible. I can’t wait for you to try it—once you do, you’ll see why I keep coming back to this one for quick, satisfying meals that feel like a special treat.