Crock Pot Chicken Bean Burritos Recipes

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OAMC CROCK POT CHICKEN, BEAN & CHEESE BURRITOS



OAMC Crock Pot Chicken, Bean & Cheese Burritos image

These burritos can be made in the crock pot or on the stove. I make up a large batch and freeze for either lunch, dinner or a quick snack.

Provided by MonkeyDeb

Categories     Lunch/Snacks

Time 6h15m

Yield 20-50 20 burrito size or 50 taco size tortillas, 20-50 serving(s)

Number Of Ingredients 9

4 large chicken breasts (approx 5-6 cups cooked)
4 (15 ounce) cans black beans (drained and rinsed)
2 (15 1/4 ounce) cans kernel corn (drained)
2 (10 ounce) diced tomatoes with green chilies (I used Rotel)
4 cups salsa (mild, medium, hot-your choice)
2 tablespoons cumin
1/2 cup chicken broth
20 -50 flour tortillas (20 burrito size or 50 taco size)
2 -3 cups cheese (cheddar, Colby-Jack, Mexican blend-your choice)

Steps:

  • Crockpot Directions.
  • Place all ingredients except tortillas and cheese in the crock pot and cook on low 6-8 hours. Take chicken out and shred or chop finely. Return the chicken to the crock pot and mix thoroughly.
  • Stove Top Directions.
  • Cook chicken, shred or chop finely. Add remaining ingredients except tortillas and cheese. Bring to a boil and simmer for 25-30 minutes.
  • To Prepare Burritos.
  • Warm tortillas in microwave to make them easier to roll. Place cheese on tortilla, add chicken mixture. Roll folding the ends in and place seam side down in a baking dish that has been sprayed with non-stick spray. Bake at 350 degrees for 15 minutes. If you like a crispier burrito, bake 5 more minutes.
  • NOTE: I was able to get 50 burritos using the taco size tortillas. I prefer using the taco size because these are a great "grab" snack for my family.
  • Freezer Directions.
  • After the burritos have completely cooled, I placed them in freezer bags, removed the air and sealed. I can fit 4 burritos in a quart size bag and 8 in a gallon size. Bake for 20-30 minutes in toaster oven at 350 degrees.
  • If you don't wish to roll your burritos before freezing, place the chicken mixture in either quart or gallon size freezer bags, remove air and freeze. Attach a quart size bag with desired amount of cheese and freeze.

Nutrition Facts : Calories 318.3, Fat 8.6, SaturatedFat 3.2, Cholesterol 25.8, Sodium 870.2, Carbohydrate 44, Fiber 8.2, Sugar 3.5, Protein 18.6

CHICKEN-BEAN BURRITOS (CROCK POT)



Chicken-Bean Burritos (Crock Pot) image

Make and share this Chicken-Bean Burritos (Crock Pot) recipe from Food.com.

Provided by TheFarlands

Categories     One Dish Meal

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs boneless skinless chicken breasts
1 (15 ounce) can pinto beans, undrained
1 (16 ounce) bottle chipotle salsa
8 (10 inch) flour tortillas, warmed
1 1/2 cups shredded monterey jack cheese (6 oz)
shredded lettuce
1 tomatoes, chopped
sour cream

Steps:

  • Place chicken and beans in crock pot. Pour salsa over chicken and beans.
  • Cover and cook on low-heat for 5 to 6 hours or on high for 2 to 3 hours.
  • Transfer chicken to cutting board. Using two forks, shred the chicken. Use a potato masher to mash beans in crock pot. Return chicken to cooker, stir in cheese to combine.
  • Divide chicken among tortillas, top with lettuce, tomato, sour cream, etc.

CROCK POT CHICKEN & BEAN BURRITOS



Crock Pot Chicken & Bean Burritos image

My kids loved tacos and chili, so I thought, "Why not burritos?" I started dumping things in the crock pot and my "famous" recipe was born.

Provided by hhorn

Categories     Chicken Breast

Time 6h15m

Yield 10 burritos, 10 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless chicken thighs (may use breasts)
2 (15 1/2 ounce) cans black beans, drained
1 (16 ounce) jar salsa
1 tablespoon cumin
1 (10 ounce) can diced tomatoes with green chilies
1/4 cup tequila or 1/4 cup beer
0.5 (16 ounce) package frozen corn
2 tablespoons vinegar
1 (15 1/2 ounce) can refried beans
10 burrito-size whole wheat tortillas
3/4 cup taco sauce
1 cup cheddar cheese, shredded
sour cream (to garnish)
sliced scallion (to garnish)

Steps:

  • In a crock pot add all ingredients EXCEPT vinegar, refried beans, tortillas, taco sauce, and cheddar.
  • Cook on low 6-8 hours.
  • Add vinegar and shred chicken with forks (I find a potato masher works well too).
  • In two 9x13 baking dishes spread half of the taco sauce and spread evenly.
  • Assemble burritos by smearing a tortilla down the middle with refried beans. Add approximately 1/2 cup of the chicken mixture, roll up and place seam-down in baking dish. Repeat until baking dish is full (usually 5 burritos in each dish for me).
  • Pour remaining taco sauce over burritos, sprinkle with cheddar cheese.
  • Bake at 350 for 10 minutes, or until cheese melts.
  • I love making a double batch of this and save the "guts" in a ziploc in the freezer for another day.

Nutrition Facts : Calories 362.9, Fat 15.5, SaturatedFat 5.7, Cholesterol 72.6, Sodium 793.5, Carbohydrate 32.7, Fiber 9.4, Sugar 2.9, Protein 24.6

CHICKEN, RICE & BEAN BURRITOS RECIPE BY TASTY



Chicken, Rice & Bean Burritos Recipe by Tasty image

Here's what you need: flour tortillas, refried bean, spanish rice, rotisserie chicken, shredded mexican cheese blend

Provided by Claire Nolan

Categories     Lunch

Yield 6 burritos

Number Of Ingredients 5

6 flour tortillas
16 oz refried bean, 1 can
1 cup spanish rice, cooked
1 cup rotisserie chicken, shredded
1 cup shredded mexican cheese blend

Steps:

  • Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice, rotisserie chicken, and cheese.
  • Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  • To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  • Enjoy!

Nutrition Facts : Calories 368 calories, Carbohydrate 43 grams, Fat 12 grams, Fiber 3 grams, Protein 19 grams, Sugar 1 gram

CROCK POT GOOEY CHICKEN BURRITOS



Crock Pot Gooey Chicken Burritos image

Rachael's Recipe Notes: Serve this with pink beans and rice or pinto beans and rice, ,and all the Mexican night fixin's (guacamole and mexican caviar with tortilla chips are high on our list).

Provided by Rachaels Kitchen Go

Categories     Chicken

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 large boneless skinless chicken breasts (about 1-1/2 pounds)
1 (12 ounce) jar chunky salsa
1 (10 3/4 ounce) can fat-free cream of chicken soup
1 (8 ounce) can Rotel Tomatoes (diced or stewed tomatoes with chopped green chilies)
2 cups grated cheese (your choice, we like Jack)
1 large sweet onion, chopped
sliced black olives
2 tablespoons quick-cooking tapioca (I used Wondra flour)
flour tortilla (we used 8 10-inch)

Steps:

  • Combine all ingredients, except tortilla, in crock pot.
  • Cook on LOW setting 6-8 hours.
  • Shred chicken; spoon onto warmed tortillas and roll.

SLOW COOKER CHICKEN BURRITOS



Slow Cooker Chicken Burritos image

I made this recipe up by taking some chicken and some basic Mexican spices and throwing them all together for burrito night. It turned out great so we have them frequently.

Provided by DoubleAs Mom

Categories     One Dish Meal

Time 5h45m

Yield 6 serving(s)

Number Of Ingredients 21

1 lb boneless skinless chicken breast
2 tablespoons chicken broth
1 onion, finely chopped
2 garlic cloves, minced
2 jalapenos, seeded and chopped
1 cup frozen corn
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin
2 tablespoons lime juice
1 teaspoon dried oregano
1 red bell pepper, cut into thin slices
1 green bell pepper, cut into thin slices
3 tablespoons fresh cilantro, chopped
6 flour tortillas (10-inch)
ripe tomatoes
sour cream (I use reduced fat)
lettuce
monterey jack cheese

Steps:

  • Place chicken on a cutting board and chop into bite-sized strips. Place in a crockpot on high.
  • Stir in the broth, onion, garlic, jalapenos, corn, salt, pepper, chili powder, cayenne pepper, cumin, lime juice, oregano, and cilantro.
  • Simmer on high for 5 hours.
  • Remove chicken from crockpot and shred with two forks; and place back into crock pot.
  • Place sliced red and green pepper into crock pot, cover and cook another 30 minutes (we still like to have a little crispness to our peppers so if you want them softer cook longer)
  • Place equal portions of chicken mixture in the center of the tortillas. Sprinkle with whatever toppings you prefer, such as diced tomatoes, sour cream, lettuce and cheese.
  • Fold burrito up 2/3 of the way to the other side over the chicken mixture. Fold sides in towards the center.

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Top Asked Questions

How to cook chicken and rice burritos in a crock pot?
HOW TO MAKE CROCK POT CHICKEN AND RICE BURRITO BOWLS: Place chicken and diced onion in slow cooker and add broth, salsa, and seasonings. Cover and cook on LOW for about 4 hours or until chicken is cooked to 165f degrees. Remove cooked chicken and shred with two forks.
How do you cook chicken burritos with beans?
Add beans and garlic; cook 2 minutes or until heated, stirring frequently. Divide chicken mixture evenly among tortillas. Top each burrito with 2 tablespoons cheese.
How do you cook chicken and beans in a crock pot?
Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa. Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.
How to cook burritos in slow cooker?
STEP-BY-STEP INSTRUCTIONS TO MAKE BURRITO BOWLS: Place chicken and diced onion in slow cooker and add broth, salsa, and seasonings. Cover and cook on LOW for about 4 hours or until chicken is cooked to 165f degrees. Remove cooked chicken and shred with two forks. Add chicken back to slow cooker.

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