Crockpot Chicken Burrito Casserole Recipe

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

Crockpot Chicken Burrito Casserole finished in the slow cooker

A bowl of Crockpot Chicken Burrito Casserole hits hardest after a long day, once boneless, skinless chicken breasts, black beans, drained and rinsed, and corn, drained have had hours to soften and come together. That is the quiet appeal of this crockpot chicken burrito casserole: real food without standing over the pot.

Using a Crockpot allows the ingredients to meld together beautifully, creating a comforting casserole that can feed a crowd. It’s an ideal choice for those looking for a simple yet satisfying dinner option.

Easy Crockpot Chicken Burrito Casserole

This casserole features layers of shredded chicken, black beans, corn, and cheese, all cooked together in a savory sauce. The recipe takes about 6 hours in the Crockpot and serves 6 people.

Ingredients

2 pounds boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies
1 packet taco seasoning
1 cup salsa
2 cups shredded cheese (cheddar or Mexican blend)
4 large flour tortillas, cut into strips
Salt and pepper to taste
Chopped cilantro for garnish (optional)

Instructions

Prepare the Chicken: Place the chicken breasts in the bottom of the Crockpot. Season with salt, pepper, and taco seasoning.
Add Ingredients: Pour the black beans, corn, diced tomatoes, and salsa over the chicken. Stir gently to combine.
Layer Tortillas: Add half of the tortilla strips on top of the mixture, followed by half of the cheese. Repeat with the remaining tortilla strips and cheese.

Cook: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and easily shreds with a fork.
Shred Chicken: Once cooked, shred the chicken in the Crockpot and stir to combine with the other ingredients.
Serve: Garnish with chopped cilantro if desired, and serve hot.