Slow Cooker Chipotle Chicken Burritos

Name: Slow Cooker Chipotle Chicken Burritos
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2½ lb (1135 g) boneless, skinless chicken breasts; 3 whole chipotle peppers in adobo sauce, chopped; 2 tablespoons (30 ml) adobo sauce (from the chipotle can); ¾ cup (180 ml) low-sodium chicken broth; 3 tablespoons (45 ml) fresh lime juice, freshly squeezed; 1½ teaspoon (4 g) ground cumin; 1 teaspoon (3 g) garlic powder; 1 teaspoon (6 g) salt; ½ teaspoon (1 g) black pepper; 3 cups (540 g) cooked cilantro-lime rice, cooked, cooled to room temperature; 1½ cans (15 oz each) (850 g) canned black beans, drained and rinsed, drained and rinsed; 1 cup (160 g) frozen corn kernels, thawed; 1½ cups (170 g) shredded sharp cheddar cheese; 6 whole large flour tortillas (10-inch), warmed; ½ cup (10 g) fresh cilantro, chopped (optional); ¾ cup (180 ml) sour cream (optional); 1 cup (240 ml) fresh salsa (optional)

From the MyKitchenBank Kitchen

Tender, smoky chipotle chicken slow-cooked with cumin and lime, then wrapped in warm flour tortillas with cilantro-lime rice, black beans, and fresh toppings. These burritos are easy to assemble and perfect for meal prep or a casual dinner.

Prep: 15 min
Cook: 4 hr
Wait: 10 min
Total: 4 hr 25 min
Makes: 6 burritos

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Ingredients

6 servings

2½ lb (1135 g) boneless, skinless chicken breasts
3 whole chipotle peppers in adobo sauce, chopped
2 tablespoons (30 ml) adobo sauce (from the chipotle can)
¾ cup (180 ml) low-sodium chicken broth
3 tablespoons (45 ml) fresh lime juice, freshly squeezed
1½ teaspoon (4 g) ground cumin
1 teaspoon (3 g) garlic powder
1 teaspoon (6 g) salt
½ teaspoon (1 g) black pepper
3 cups (540 g) cooked cilantro-lime rice, cooked, cooled to room temperature
1½ cans (15 oz each) (850 g) canned black beans, drained and rinsed, drained and rinsed
1 cup (160 g) frozen corn kernels, thawed
1½ cups (170 g) shredded sharp cheddar cheese
6 whole large flour tortillas (10-inch), warmed
½ cup (10 g) fresh cilantro, chopped (optional)
¾ cup (180 ml) sour cream (optional)
1 cup (240 ml) fresh salsa (optional)

Equipment (6)

6-quart slow cooker
9×13-inch (23×33 cm) baking dish or large platter for assembly
Measuring cups and spoons
Sharp knife and cutting board
Fork or shredded-meat claws for pulling chicken
Large skillet or griddle (optional, for warming tortillas)

Steps

Before you start

Read the slow cooker recipe start to finish
Prepare cooked rice ahead if using store-bought or cook it while chicken slow-cooks
Have all burrito toppings prepped and at room temperature before assembling

1
Prepare the slow cooker
- Place chicken breasts in a 6-quart slow cooker.
- In a small bowl, mix together the chopped chipotle peppers, adobo sauce, chicken broth, lime juice, cumin, garlic powder, salt, and black pepper.
- Pour this mixture over the chicken breasts, making sure they are well coated.
- Stir gently to combine.
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Tip: Don't skip mixing the sauce in a bowl first—it ensures even distribution of the chipotle peppers and spices.
2
Cook the chicken
- Cover and cook on low for 4 hours (or on high for 2 hours).
- The chicken should be very tender and easily shredded with a fork.
- Cooking times vary by slow cooker, so begin checking at 3.5 hours on low.
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Ready when: Chicken shreds easily with a fork and reaches 165 °F (74 °C) internally
Tip: Resist lifting the lid during cooking—every opening releases heat and adds 15–20 minutes to the cook time.
3
Shred the chicken
- Once cooked, transfer the chicken to a cutting board and shred it into bite-sized pieces using two forks or shredded-meat claws.
- Discard any large connective tissue.
- Return the shredded chicken to the slow cooker and stir well to coat with the sauce.
- Taste and adjust salt and lime juice if needed.
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Ready when: Chicken is shredded into uniform, bite-sized pieces
Tip: Keep the slow cooker on warm if you're not assembling burritos immediately; the chicken will stay moist for up to 30 minutes.
4
Warm the tortillas
- Wrap the flour tortillas in a damp paper towel and microwave for 45–60 seconds, or heat them one at a time in a dry skillet over medium heat for 20–30 seconds per side until pliable.
- Keep them stacked and covered with a kitchen towel to retain warmth.
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Ready when: Tortillas are warm and flexible without tears
Tip: Warm tortillas are less likely to crack when rolled—this is the most important step for intact burritos.
5
Assemble the filling
- In a large bowl, gently combine the cooled cilantro-lime rice, drained black beans, and thawed corn.
- Divide this mixture into 6 portions (about 3/4 cup each).
- Portion the shredded chipotle chicken separately into 6 equal amounts (about 3/4 cup each).
- Set out the shredded cheddar cheese and any optional toppings (cilantro, sour cream, salsa) in separate bowls.
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Ready when: All components are organized and ready for assembly
Tip: Pre-portioning ingredients makes assembly faster and ensures even distribution across all 6 burritos.
6
Build each burrito
- Lay one warm tortilla flat on a clean surface.
- Place one portion of the rice–bean–corn mixture slightly below the center.
- Top with one portion of shredded chipotle chicken and about 1/4 cup of the cheddar cheese.
- If using cilantro, sprinkle a pinch over the filling.
- Fold the bottom edge of the tortilla up and over the filling, then fold in the left and right sides tightly, and roll away from you to enclose.
- Repeat for remaining 5 burritos.
- Place seam-side down on a baking dish or platter.
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Ready when: All 6 burritos are rolled tightly, seam-side down, and ready to serve
Tip: Don't overfill—use about 2 cups total filling per burrito, or the tortilla will tear. Err on less rather than more.
7
Serve immediately
- Serve burritos warm, topped with a dollop of sour cream and fresh salsa if desired.
- They can be eaten straight away or wrapped in foil to keep warm for up to 15 minutes.
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Ready when: Burritos are warm and ready to eat
Tip: If serving later, reheat wrapped burritos in a 350 °F (177 °C) oven for 12–15 minutes instead of the microwave, which can make the tortillas soggy.

Good to know

Tips

Prepare the cilantro-lime rice while the chicken is cooking. Simply cook 1.5 cups long-grain white rice (about 3 cups cooked), then stir in 1 tablespoon fresh lime juice, 2 tablespoons chopped fresh cilantro, and 1/2 teaspoon salt while hot.
For extra moisture, drizzle a spoonful of the slow-cooker sauce inside each burrito before adding cheese, or serve extra sauce on the side.
These burritos are highly customizable—add diced bell peppers, caramelized onions, jalapeños, or avocado slices to suit your taste.
If you prefer baked burritos, wrap them in foil, place on a baking sheet, and heat in a 350 °F (177 °C) oven for 15–20 minutes. For crispy edges, skip the foil in the last 5 minutes.

Make ahead

Shredded chipotle chicken and filling components can be prepared up to 2 days ahead and stored separately in airtight containers. Assemble burritos no more than 2 hours before serving, or wrap individually in foil and refrigerate up to 8 hours; reheat in a 350 °F (177 °C) oven for 12–15 minutes.

Storage & reheating

Room temperature: up to 2 hours (if wrapped tightly in foil). Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months wrapped tightly in foil and labeled with the date. To reheat: Thaw overnight in the refrigerator, then warm wrapped burritos in a 350 °F (177 °C) oven for 12–15 minutes until heated through.

Substitutions

cooked cilantro-lime rice → plain white or brown rice, mixed with 1 teaspoon lime zest and 1 teaspoon fresh cilantro per 3 cups cooked rice. If you don't have pre-made cilantro-lime rice, simple rice tossed with lime zest and fresh herbs works just as well.
chipotle peppers in adobo sauce → 2–3 tablespoons of pure chipotle hot sauce or a combination of 1 teaspoon smoked paprika and 1–2 diced jalapeños. Hot sauce gives consistent heat without chunks; the paprika–jalapeño combo adds smoky flavor with more texture.
shredded sharp cheddar cheese → Mexican blend cheese or Monterey Jack cheese. Milder cheeses melt more smoothly; use the same amount by weight.
canned black beans, drained and rinsed → pinto beans or refried beans (use 1 can of refried beans instead of 1.5 cans whole beans). Refried beans are creamier and hold the filling together better, but offer less textural variety.