Slow Cooker Chicken Burrito Filling

Chicken burritos with salsa.

 Diana Rattray

Prep: 15 mins
Cook: 7 hrs
Total: 7 hrs 15 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
742 Calories
20g Fat
101g Carbs
43g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 742
% Daily Value*
Total Fat 20g 25%
Saturated Fat 6g 30%
Cholesterol 73mg 24%
Sodium 2255mg 98%
Total Carbohydrate 101g 37%
Dietary Fiber 19g 68%
Total Sugars 3g
Protein 43g
Vitamin C 33mg 163%
Calcium 197mg 15%
Iron 9mg 53%
Potassium 1679mg 36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a tasty burrito filling with lots of flavor from the seasonings and jalapeno peppers. Use chicken thighs for the very best flavor and texture. They stay moist and shred nicely.

This recipe makes enough burrito filling for at least 16 burritos but can be easily halved. Or, make the whole recipe and freeze some of the chicken filling for another meal.


  • 1 large onion, chopped

  • 1 red or green bell pepper, chopped

  • 2 jalapeño peppers, minced

  • 2 cloves garlic, minced

  • 1 1/2 to 2 pounds boneless chicken thighs

  • 1 tablespoon chili powder

  • 1 teaspoon dried oregano leaves

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 (15- to 16-ounce) can refried beans

  • 1/2 cup salsa, or enchilada sauce, plus more for serving

  • 1/2 cup shredded cheddar cheese, or cheddar jack

  • 12 to 16 (8-inch) flour tortillas

Steps to Make It

  1. Gather the ingredients.

  2. Saute the onion, bell peppers, and jalapeno peppers until softened. Add the garlic and saute for 1 minute longer. Transfer to the slow cooker.

  3. Add the chicken, chili powder, oregano, cumin, coriander, salt and pepper. Cover and cook on LOW for 5 to 6 hours, or on HIGH for about 2 1/2 hours. 

  4. Carefully drain off excess liquids and shred the chicken pieces with a fork.

  5. Stir in the refried beans and 1/2 cup of salsa or enchilada sauce. Cover and continue cooking on LOW for about 30 minutes to 1 hour.

  6. Warm the tortillas following package directions. Put about 1/4 to 1/3 cup of chicken mixture in the center of a warm tortilla. Top with some shredded cheese. Fold the ends over the filling, then roll to encase the burritos.

  7. Serve with more salsa and shredded cheese.

  8. Enjoy!


To reheat a cold burrito, wrap in foil and heat in a 350 F oven for about 20 minutes or until hot. Add about 10 to 15 minutes for frozen burritos.