Crock Pot Chicken Burritos with Spanish Rice

I generally don’t love crock pot recipes for the pure fact that I enjoy the act of cooking a meal. However, I found these crock pot chicken and spanish rice recipes from Iowa Girl Eats and I really wanted to try it. It was so easy and tasty! I added chicken broth and onions to the salsa mixture and oh man it was moist and flavorful! I will be making it again and again. It would be good for any kind of Mexican meal: burritos, enchiladas, chimichangas, tostadas, quesadillas, taco salad, etc.

I served the burritos with the Spanish rice and refried beans.

For the chicken

*This recipe (with just 2 chicken breasts) made enough for 2 large burrito sized tacos plus 2 days of leftovers. I would only double the recipe if you are cooking for more than 4 people.

  • 2 large chicken breasts, cut in half lengthwise
  • 8 oz. mild salsa
  • 1 small yellow onion
  • ¾ packet taco seasoning
  • 1 cup chicken stock/broth
  • Taco shells
  • Optional toppings: tomatoes, lettuce, sour cream, black beans/refried beans, cheese (I use monteray jack), salsa, corn, avocado.

For the rice

  • 1 cup long grain rice
  • ¼ cup onions, minced
  • ¼ cup carrots, minced
  • ¼ cup corn
  • ¼ cup peas
  • 2 cups vegetable broth
  • 1 cup salsa (I used the salsa that was left over in the crock pot from cooking the chicken)
  • Garlic powder, salt, pepper, olive oil


Put a thin layer of salsa on the bottom of the crock pot. Layer 2 pieces of chicken then salsa and half of the taco seasoning and half of the onion. Then repeat with the last 2 pieces of chicken and pour the chicken stock on the top of everything. Mix around a little. Cook on high for 3 ½ hours.

*My crock pot is narrow, so I had to layer my ingredients. If your crock pot is newer and wider (mine is circa 1970), then you can just put a little salsa on the bottom of the pot then layer everything on top and cover and cook.

After 3 hours, check to see if the chicken is ready. When you pick it up with a fork it should fall apart (may need to cook for longer than 3 hours). When this has happened, take it out of the crock pot and set on a plate to cool. When cool enough to handle, shred the chicken with your fingers.

Remove most of the salsa from the crock pot and put into a big bowl. Add the shredded chicken back into the crock pot and stir around. You will probably need to add a little salsa back into the crock-pot from the reserved bowl. You want enough salsa on top to keep the chicken moist and warm it back up (so you want it covered, but only slightly).

While the chicken is re-warming, get your toppings ready and make the rice.

For the rice: Mince the onions and carrots. Saute them in a pot with a little olive oil, salt, pepper, and a dash of garlic powder for about 5 minutes. Add the salsa, rice, and vegetable stock and bring to a boil. Reduce the heat to low then cover and simmer until rice is cooked, about 20-25 minutes. Add the peas and corn with about 10 minutes left in the cooking process.

Serve with the tacos and refried beans.


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