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.

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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 9×13-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.