Slow-Cooker Chicken Fajita Burritos

This Slow-Cooker Chicken Fajita Burrito recipe has completely changed how I meal prep lunches for busy weeks. It is hearty enough to keep you full all afternoon and filled with bold tex-mex flavor. Every time I make it I am amazed at how easy and hands off it is to feed a crowd or stash away burritos for later with almost no fuss.

The first time I tried this recipe was during a week packed with after-school activities. I wrapped the finished burritos in foil and all week I could grab one to reheat on my way out the door. Now my family requests these burritos anytime we see a sale on bell peppers.

Ingredients

• Boneless skinless chicken breast sliced into strips: Essential lean protein for hearty filling Choose fresh chicken that is firm and moist
• Green bell pepper sliced: Adds sweetness and crunch Look for bright shiny skin
• Red bell pepper sliced: Provides color and a bit of fruity flavor Pick peppers that feel heavy for their size
• Medium onion sliced: Builds savory base and natural sweetness Firm onions with dry skins are best
• Chili powder: Brings classic fajita warmth Choose a blend with cumin for richest flavor
• Cumin: Gives earthy undertone and depth Opt for ground cumin that smells fresh not stale
• Garlic powder: Adds subtle sharpness and aroma Choose garlic powder without clumping
• Salsa: Brings tangy moisture and a little spice Use a chunky salsa for best texture
• Water: Keeps mixture juicy and prevents sticking Filtered water gives a cleaner taste
• Black beans rinsed and drained: Adds fiber and a creamy texture Use low sodium beans for health
• Large whole wheat low carb tortillas: Sturdy and wholesome base for your burrito Choose soft pliable tortillas for easy rolling
• Reduced fat shredded cheddar cheese: Melts into gooey deliciousness Opt for cheese that is bright in color and not dry

Step-by-Step Instructions

Prepare the Ingredients:

Slice the chicken breasts into even strips so they cook evenly in the slow cooker. Do the same with the bell peppers and onion for even texture throughout the burritos.

Layer in the Slow Cooker:

Place the chicken strips at the bottom followed by bell peppers onion chili powder cumin garlic powder salsa water and black beans. This layering ensures all the flavors soak the chicken and vegetables for maximum flavor.

Slow Cook Until Tender:

Cover and set your slow cooker to low for six hours. As it cooks the chicken becomes tender enough to shred easily and the vegetables will be sweet and soft. Your house will smell incredible while it simmers.

Shred the Chicken:

Once finished use two forks to shred the chicken right in the slow cooker. Mixing the shredded meat with the beans and veggies ensures an even filling in every bite.

Build the Burritos:

Scoop a generous half cup of the chicken and bean mixture onto each tortilla. Sprinkle on two tablespoons of cheese. Fold the sides and roll up so nothing escapes. This step is where you can make them ahead for the week or eat one right away.

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My favorite part of this recipe is always the way the red and green bell peppers turn super sweet and juicy after hours of slow cooking. My son has never liked peppers until he tried them in these burritos. Now he eats every last bite and always asks for seconds. This dish instantly takes me back to family movie nights when we unwrap warm burritos with salsa and just relax together.

Storage Tips

Wrap cooled burritos tightly in foil or plastic wrap and store in the refrigerator for up to four days. For longer storage freeze individually wrapped burritos in a zip top bag. To reheat unwrap and place in a toaster oven or microwave until warmed through. They stay surprisingly fresh and the flavors actually deepen over a day or two.

Ingredient Substitutions

You can swap black beans for pinto or kidney beans for a mild flavor shift. If you are out of salsa a few tablespoons of canned diced tomatoes and a squeeze of lime work just as well. Feel free to use Monterey Jack cheese or a dairy free option depending on your dietary needs. For gluten free try using corn tortillas warmed before rolling.

Serving Suggestions

Serve these burritos with a side of guacamole or fresh tomato salsa for added brightness. They pair well with a crisp green salad or grilled corn. I love adding a sprinkle of chopped cilantro or a squeeze of lime over the top for a punch of fresh flavor.

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Cultural Note

Fajitas are originally a classic Tex Mex dish with roots in Mexican ranch food. This recipe blends the best of fajita spices and slow cooked comfort into something you can grab for lunch anytime. Burritos as we know them became popular in the southwest US and now are a household staple across the country.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be swapped for breasts. Thighs add extra juiciness and rich flavor.

→ How do I prevent the tortillas from getting soggy?

Allow the filling to cool slightly before assembling and avoid overfilling each tortilla to help them stay firm.

→ Is there a vegetarian option for this dish?

Absolutely—replace the chicken with extra beans, lentils, or a plant-based protein for a meatless alternative.

→ Can I prepare these ahead for meal prep?

Yes, assemble, wrap tightly in foil, and refrigerate or freeze. Reheat before serving for a quick meal.

→ What sides pair well with these burritos?

Fresh salsa, guacamole, or a crisp green salad complement the warm, flavorful burritos nicely.