Slow Cooker Salsa Chicken Burritos

This meal is absolutely amazing. Period. I’ll be honest – when it’s cooked, it doesn’t look good. Maybe it’s just me, because I’m super picky, but it looks super sloppy and unappetizing. If you’re like that too -just smell it instead. It smells SO good! I love making this, because my house smells heavenly when I walk in the door after work.

But, being that I really am that picky, it goes to show you how great this meal is! It’s definitely a family favorite – each of us loves it. That includes my toddler who asks for chicken nuggets and tator tots every single night. She gobbles this up so fast!

This is a great weekday meal, because you can toss it in the slow cooker in the morning and you don’t really have to worry about it overcooking. It also doesn’t take all kinds of prep work! I really hate slow cooker meals that you have to prep or pre-cook things, as that completely ruins the point if you ask me. I don’t even measure the ingredients anymore – I just dump them in and eye the amounts. That’s what’s so great, you literally can’t ruin this recipe! My favorite kind of cooking is when I don’t have to measure (because again, lazy).

The recipe claims to serve 8, but I think that’s even low. I usually only use one chicken breast, and it feeds the three of us, with plenty to spare. It saves really well, and I eat leftovers at work for like a week. I don’t even get tired of eating it every day – which says a lot for me!

So here’s what you’re all waiting for, the recipe:

Slow Cooker Salsa Chicken Burritos

Serves: 8 (or 3-4 with lots of leftovers, which is how we like it!)

Cooking time: 4-8 hours

2 chicken breasts (I always use frozen)
1 jar 16 oz salsa
1 packet taco seasoning
16 ounces sour cream
3 cups cooked rice
1 cup shredded cheddar cheese
tortillas, for serving

Optional for topping: black olives, lettuce, more cheese or salsa, etc.

1 – Prep your slow cooker. I always, always, always use crockpot liners, because I love the ease of cleaning afterwards. (In other words, I’m lazy.) Some liners can be super expensive, but this 25 pack of PanSaver Liners is super affordable. It also comes in a 50 pack.

2 – Pour half the salsa in the bottom of the slow cooker. Lay the chicken breasts on top. (Note: you can use either thawed chicken breasts or frozen, but I always use frozen since I cook the entire time I’m at work. Also, then I don’t have to remember to thaw chicken.)

3 – Sprinkle the taco seasoning on top of the chicken and salsa. Cover with the remaining salsa.

4 – Cook on low for 8 hours, or high for 4 hours. Cooking times may vary based on your slow cooker, but honestly it’s pretty hard to screw this meal up! If you work long shifts and you’re concerned about overcooking, be sure to get a programmable slow cooker! I use the Hamilton Programmable Slow cooker, and I love it!

5 – After the cooking time is complete, add the sour cream, cooked rice, and cheese. Stir it all up well – you may need to shred the chicken up as you’re stirring, but if cooked well, it should shred up super easily!

6 – Serve on tortillas, with whatever toppings you’d like! I like to use black olives and more cheese. Yum!


Have you tried this meal before? Tell me what you think! I highly recommend it, even for picky eaters! Try it once and it will be sure to make it into your weekly rotation.

*Disclaimer: This post contains affiliate links. 

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