This easy Chicken Verde Burritos recipe is a quick and delicious meal perfect for busy nights. Made with tender chicken, spicy salsa verde, and simple ingredients like rice and beans, it’s packed with flavor. You can customize it with your favorite toppings, making it a flexible and family-friendly dinner option!
Ingredients Needed:
For the Chicken:
- 6 to 7 boneless, skinless chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (16-ounce) jar salsa verde
For the Burritos:
- 1 1/2 cups rice, cooked
- 1 (15.5-ounce) can black beans, drained and rinsed
- 6 large burrito shells
- 1 head romaine or iceberg lettuce, sliced thin
- 1 tomato, diced
- 2 cups shredded Cheddar cheese
- 1/2 cup jarred corn salsa
- 1/2 cup sour cream
How To Cook Chicken Verde Burritos:
- Season and cook the chicken: Sprinkle cumin, paprika, salt, and pepper over the chicken thighs. Place the chicken in a 4- to 6-quart slow cooker and pour the salsa verde over the top. Cover and cook on low for 4 hours.
- Shred the chicken: Once done, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the sauce in the slow cooker, and keep it on warm.
- Cook the rice: Follow the package instructions to cook 1 1/2 cups of rice.
- Heat the black beans: Place the black beans in a small pot and heat them through on the stove over medium heat.
- Optional – Blacken the burrito shells: For extra flavor, carefully blacken the burrito shells over an open flame, if desired.
- Assemble the burritos: Add a scoop of rice and black beans to each burrito shell. Top with shredded chicken, lettuce, diced tomato, shredded Cheddar, corn salsa, and sour cream.
- Roll and serve: Roll up the burritos, serve immediately, and enjoy!
Recipe Tips
- Season the chicken well: Make sure to evenly coat the chicken thighs with cumin, paprika, salt, and pepper to ensure a flavorful bite in every burrito.
- Don’t overcook the chicken: Set the slow cooker on low for 4 hours. Overcooking can make the chicken dry and tough, so it’s important to stick to the recommended time.
- Shred the chicken finely: Use two forks to shred the chicken into small pieces. This makes the burrito easier to roll and gives a more even texture.
- Warm the tortillas: Heating the burrito shells slightly on the stove or in the microwave makes them softer and easier to fold without tearing.
- Customize the fillings: You can add or swap out ingredients like avocado, jalapeños, or salsa to suit your taste and make each burrito unique.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Chicken Verde Burritos cool down to room temperature. Then, wrap each burrito in foil or plastic wrap and put them in an airtight container. Store in the fridge for up to 3 days.
- Freeze: Cool leftover Chicken Verde Burritos fully, then wrap them in foil or plastic wrap. Place in a freezer-safe container and freeze for up to 3 months. When ready to use, thaw them in the fridge overnight before reheating.
- Reheating: Warm leftover Chicken Verde Burritosin the microwave for 1-2 minutes, or wrap them in foil and heat in a 350°F oven for about 15 minutes until fully heated through.
Nutrition Facts
Serving Size: 1 of 6 burritos
- Calories: 420
- Total Fat: 16g
- Saturated Fat: 7g
- Cholesterol: 70mg
- Sodium: 830mg
- Potassium: 420mg
- Total Carbohydrate: 45g
- Dietary Fiber: 6g
- Sugars: 3g
- Protein: 27g
Try More Pioneer Woman Recipe:
- Pioneer Woman Italian Beef Sandwiches
- Pioneer Woman Slow Cooker Drip Beef Sandwiches
- Pioneer Woman French Beef Dip Sandwiches
- Pioneer Woman Roast Beef Sandwiches
- Pioneer Woman Cheeseburger Casserole
Pioneer Woman Chicken Verde Burritos
Description
This easy Chicken Verde Burritos recipe is a quick and delicious meal perfect for busy nights. Made with tender chicken, spicy salsa verde, and simple ingredients like rice and beans, it’s packed with flavor. You can customize it with your favorite toppings, making it a flexible and family-friendly dinner option!
Ingredients
For the Chicken:
For the Burritos:
Instructions
- Season and cook the chicken: Sprinkle cumin, paprika, salt, and pepper over the chicken thighs. Place the chicken in a 4- to 6-quart slow cooker and pour the salsa verde over the top. Cover and cook on low for 4 hours.
- Shred the chicken: Once done, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the sauce in the slow cooker, and keep it on warm.
- Cook the rice: Follow the package instructions to cook 1 1/2 cups of rice.
- Heat the black beans: Place the black beans in a small pot and heat them through on the stove over medium heat.
- Optional – Blacken the burrito shells: For extra flavor, carefully blacken the burrito shells over an open flame, if desired.
- Assemble the burritos: Add a scoop of rice and black beans to each burrito shell. Top with shredded chicken, lettuce, diced tomato, shredded Cheddar, corn salsa, and sour cream.
- Roll and serve: Roll up the burritos, serve immediately, and enjoy!
Notes
- Season the chicken well: Make sure to evenly coat the chicken thighs with cumin, paprika, salt, and pepper to ensure a flavorful bite in every burrito.
- Don’t overcook the chicken: Set the slow cooker on low for 4 hours. Overcooking can make the chicken dry and tough, so it’s important to stick to the recommended time.
- Shred the chicken finely: Use two forks to shred the chicken into small pieces. This makes the burrito easier to roll and gives a more even texture.
- Warm the tortillas: Heating the burrito shells slightly on the stove or in the microwave makes them softer and easier to fold without tearing.
- Customize the fillings: You can add or swap out ingredients like avocado, jalapeños, or salsa to suit your taste and make each burrito unique.
Pioneer Woman Chicken Verde Burritos