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Slow Cooker Smothered Chicken Burritos

These Slow Cooker Smothered Chicken Burritos are loaded with flavor from the fork-tender chicken, hearty salsa, gooey cheese, and the homemade chili gravy that they get covered in.

Smothered chicken burrito on a plate with chips and guacamole.


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Mexican food is a favorite with my whole family and for good reason! So much flavor and it can feed a crowd pretty easily. I love how easy this recipe is and how versatile it is. It goes with so many things, like my One Pot Mexican Rice Casserole, my Mexican Pizza, or my Chicken and Pepper Jack Cheese Taquitos.

Why Smothered Burritos Work

Don't let the extensive list of ingredients throw you off from this easy meal, these Crockpot Smothered Chicken Burritos are super easy to make and have a ton of flavor. 

I love that you can easily customize them too. Make the basics and then add the toppings as a DIY topping bar so everyone can pick and choose what they like. 

Not only does this simple recipe taste incredible, but it makes the house smell delicious- a quick family favorite wet burrito recipe served with my Mexican Rice or Cilantro Lime Rice!

Simple Ingredients

All the ingredients needed for smothered chicken burritos
  • Chicken: Boneless, skinless chicken breasts or chicken tenders.
  • Salsa: I prefer to use a jarred thick salsa for this.
  • Green Chilis
  • Diced tomatoes: Canned and drained, or freshly diced
  • Spices: Chili powder, garlic powder, onion powder, smoked paprika, cumin, salt.
  • Cilantro: This can be limited if you prefer.
  • Tortillas: Four tortillas
  • Shredded Cheese: Shredded Pepper Jack and Cheddar cheese combination.
  • Butter 
  • Flour: all purpose 
  • Spices: salt, garlic powder, cumin, dried oregano, and chili powder 
  • Beef broth: low sodium is recommended since we add salt elsewhere

How to make slow cooker smothered chicken burritoes

Chicken and spices placed into a slow cooker.
  • Step 1: Add chicken, salsa, green chilis, tomatoes, chili powder, garlic powder, onion powder, smoked paprika, cumin, and salt to the Crock Pot. 
  • Step 2: Shred the chicken while in the Slow Cooker. Let cook a bit longer and add cilantro on top. 

 

Butter melted in a skillet then flour added with spices and beef stock.
  • Step 3: In a large skillet, melt the butter and whisk. 
  • Step 4: Whisk in the flour to the melted butter. 
  • Step 5: Add salt and other spices to the skillet and whisk. 
  • Step 6: Whisk in beef broth and simmer until it thickens before removing it from the heat. 

Flour tortilla placed on a cutting board with filling added then placed into a casserole dish with gravy and cheese added.
  • Step 7: Place a tortilla on a cutting board and add the chicken filling with cheese.
  • Step 8: Fold the sides in and roll the burrito.
  • Step 9: Place the burritos into a casserole dish pour the chili gravy on top and add the shredded cheese.
  • Step 10: Add the chili gravy with shredded cheese and bake!
A spatula picking up a smothered chicken burrito.

Recipe Tips

  • I used a 9x13-inch baking dish for this easy dinner.
  • Store leftover baked chicken burritos in an airtight container for up to 3-4 days. Leftovers make great lunches when reheated. 
  • Need some ideas for toppings? Try more cheese, fresh salsa or pico de gallo, a dollop of sour cream, or your favorite enchilada sauce for dipping. Garnish with fresh squeezed lime juice and hot sauce.
Smothered chicken burrito on a plate with some eaten with guacamole.

Recipe Faq's

What is a smothered or wet burrito?

A smothered burrito is aย flour tortilla filled with your meat of choice. Covered in a red enchilada or chili gravy sauce, and melted cheese. Topped with all yourย favorite toppings
.

Can you freeze burritos?

Yes, you sure can! ย Place them in a freezer-safe container, top them with the sauce, cover with foil, and freeze. Thaw them in the fridge overnight add cheese and bake at 350 degrees for 30-40 minutes or until heated through. Or wrap each burrito inย plastic wrap and place it into a ziplock freezer bag. Divide the sauce into individual servings in ziplockย freezer bags and freeze. Remove one burrito and sauce packet, and thaw overnight in the fridge or in the microwave. Place burrito, sauce, and cheese on plate and heat until bubbly.

Smothered chicken burrito on a plate with chips and guacamole.

Slow Cooker Smothered Chicken Burritos

4.49 from 41 votes
Written By: Wendie
These Slow Cooker Smothered Chicken burritos are super easy to make and have so many layers of flavor.
Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings 8
Calories 658

Equipment

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts or tenders
  • 1 1/2 cup salsa
  • 1 7 ounce can green chilis drained
  • 1 14.5 ounce can diced tomatoes drained
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 cup chopped cilantro
  • 8 10 inch flour tortillas
  • 3 1/2 cups shredded cheese I use pepper jack and cheddar

For the chili gravy

  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chili powder
  • 2 cups beef broth low sodium

Instructions
 

  • Add chicken, salsa, green chilis, tomatoes, chili powder, garlic powder, onion powder, smoked paprika, cumin, and salt. Cook on high for 2-3 hours or on low 5-6 hours.
  • Shred chicken in the slow cooker and let simmer in the juices another 10-15 minutes. Sprinkle cilantro on top.
  • Heat a large skillet on medium heat and melt the butter, add in flour and whisk until combined. Add in salt, and spices and mix until combined. Whisk in beef broth and let simmer for about a minute until it becomes thicker. Remove from heat and set aside.
  • Preheat oven to 350 degrees
  • Spread 1 cup of sauce into the bottom of a 9x13 casserole dosh.
  • Scoop 1/2 cup chicken mixture into the middle of the flour tortilla. Add 2-3 tablespoons of cheese. Fold the sides in and roll the tortilla into a burrito. Place into baking dish and repeat the process.
  • Add chili gravy over the top of the burritos. Top with remaining cheese. Bake 15-18 minutes or until cheese is melted.
  • Serve burritos and top with your choice of toppings.

Notes

To make ahead: Cook and assemble the burritos and chili gravy top with cheese cover with plastic wrap and place in the refrigerator until ready to bake.
To Freeze: Place the burritos in an aluminum baking tray topped with gravy but leave the cheese off until ready to bake. Cover with aluminum foil and freeze for up to 3 months. Bake: Add the cheese and bake at 350 degrees for 40 minutes, remove the aluminum foil and bake for another 10-15 minutes until hot and bubbly.

Nutrition

Serving: 1BurritoCalories: 658kcalCarbohydrates: 45gProtein: 54gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 154mgSodium: 699mgFiber: 4gSugar: 3g
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Course Entrees, Slow Cooker
Cuisine Mexican
4.49 from 41 votes (40 ratings without comment)

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