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.
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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
- 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
- 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.
- 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.
- 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!
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.
Recipe Faq's
A smothered burrito is a flour tortilla filled with your meat of choice. Covered in a red enchilada or chili gravy sauce, and melted cheese. Topped with all your favorite toppings
.
Yes, you sure can! 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 in plastic wrap and place it into a ziplock freezer bag. Divide the sauce into individual servings in ziplock 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.
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Slow Cooker Smothered Chicken Burritos
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.
Beef broth, I fixed the photo thank you 🙂