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Slow Cooker Smothered Chicken Burritos

Slow Cooker Chicken Burritos

A simple to make Mexican style chicken is a must have in any recipe rotation. And making it in the slow cooker? Obviously a given. I love having great base recipes that leave me with lots of options and this one fits that bill for sure. You could certainly customize it to your liking by adding more spices or switching up the style of chili powder you use, but I prefer this one with the smokiness of fire-roasted tomatoes and ancho chili powder. And my number one favorite meal? You guessed it, Slow Cooker Smothered Chicken Burritos. I mean, what’s not delicious smothered in cheese?!

Slow Cooker Chicken Burritos

The ingredients are few and can easily be assembled and stored in a freezer bag ahead of time to use on a busy day.

Slow Cooker Chicken Burritos

Once the chicken is fully cooked simply shred and you have delicious meat ready to use for dinner!

Slow Cooker Chicken Burritos

I added mine to some burrito sized flour tortillas, brushed with a little oil and baked just long enough to let them get a bit crispy. While that was happening I made a quick cheese sauce. Homemade cheese sauce is really simple to make and so much better than anything you can melt in the microwave, so give it a try!

Slow Cooker Chicken Burritos

Slow Cooker Chicken Burritos

Slow Cooker Smothered Chicken Burritos

Jennifer Draper
4.08 from 14 votes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings 6
Calories 409 kcal


For chicken:

  • 1.5 pounds boneless skinless chicken breasts
  • 14.5 oz can salsa style fire roasted tomatoes
  • 4 oz can chopped green chilis
  • 1 teaspoon ancho chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder

For later:

  • 6 burrito sized flour tortillas
  • 2 tablespoon canola oil

For cheese sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup shredded pepper jack cheese
  • 1/2 cup sour cream
  • 4 oz can chopped green chilis optional


  • Add all chicken ingredients to slow cooker
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Shred chicken
  • Preheat oven to 375
  • Add a large scoop of shredded cooked chicken (use slotted spoon to drain excess liquid) to center of tortilla (about a cup)
  • Fold in ends and then tuck one edge and roll as tightly as you can
  • Brush lightly with canola oil
  • Bake for about 10-15 minutes or until lightly browned and crispy
  • Heat butter in saucepan over medium high heat
  • Whisk in flour until smooth
  • Slowly whisk in chicken broth and bring to simmer for about 5 minutes while whisking until thickened
  • Remove from heat and stir in cheese, sour cream and as many of the green chilis as desired
  • Top crispy burritos with cheese sauce and serve


Calories: 409kcalCarbohydrates: 23gProtein: 31gFat: 20gSaturated Fat: 7gCholesterol: 100mgSodium: 710mgPotassium: 595mgFiber: 2gSugar: 3gVitamin A: 765IUVitamin C: 15.7mgCalcium: 166mgIron: 2.9mg
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Important nutritional disclaimer

NOTE 1: I cooked the chicken on low in my 4 quart multi-cooker for 7 hours

NOTE 2: See below for prep ahead instructions

Slow Cooker Chicken Burritos

Want to save time on a busy day? Do the prep work ahead of time by placing the chicken ingredients into a zippered freezer bag. You can store this in your fridge for up to 2 days or in your freezer for 2-3 months. Simply add contents of (thawed) bag to slow cooker on the day you want to make it!

Meal Planning



  1. 5 stars
    Delish! I was in a hurry, so I used the instant pot to cook the chicken. Same dump and go as the crockpot, but set it to manual for 25 mn.

  2. 5 stars
    Tried it and liked it! Good recipe. I personalized it just a bit for my team. The slow cooker option was the real winner!

  3. Absolutely the best burritos. Husband raved about this recipe. Didn’t change one thing. Very easy too. Keep more crockpot recipes coming.

    1. I’m so glad you enjoyed the burritos, Connie! They are delicious! My blog is all slow cooker recipes so I hope you will find some others you will enjoy!

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