These incredible slow cooker pulled chicken burritos taste like they’re way more effort than they are!
You pop the chicken in the slow cooker (or a casserole dish in the oven if you don’t have a slow cooker) and it creates an incredible barbecue sauce. The nacho cheese sauce is ridiculously easy to make. Everything else is a case of popping it in the tortilla wrap and enjoying!
Burritos are one of my favourite comfort food dishes. And there’s something so comforting about the tender, slow cooked barbecue chicken in this recipe. You are going to love it.
Give it time, let the flavours develop and – trust me – you’re going to have a meal to remember.
Ingredients, Substitutions and Variations
- Chicken thighs – bone in, skin on chicken thighs are best for this recipe – they have all the flavour. It won’t work as well with chicken breast, which could go tough. A whole chicken would work, but you may need to increase the volume of barbecue sauce depending on how big it is.
- Barbecue sauce – this is my standard barbecue sauce recipe that I use for things like The Best Barbecued Pork Loin. It’s so simple – you just throw the ingredients in the pot with the chicken, stir and let the cooker do its stuff.
- Nacho cheese sauce – you can find my nacho cheese sauce recipe online here. I’d recommend you make your own. It really does make all the difference, and it’s very easy to do.
- Tortilla wraps – you can use white, corn or whole meal.
- White rice, avocado, lettuce, red bell pepper, jalapeños – these additional burrito fillings are optional, but they’re all delicious and I would recommend!
Slow Cooker Pulled Chicken Burritos Top Tips
- Cooking the chicken
You can either use a slow cooker or the oven. If using the oven, cook at 110 degrees Celsius and check every 30 minutes or so to make sure that the sauce isn’t drying out.
- Get ahead
The chicken can be made well in advance and refrigerated for a week or frozen for up to 3 months.
- Wrapping the burritos
Wrapping burritos is a skill and one that I won’t pretend I’m the best at! There are plenty of videos on YouTube that will show you how to do it.
Get the cook books:
Slow Cooker Pulled Chicken Burritos
Save This RecipeIngredients
- 4 chicken thighs skin on, bone in
- 1 tbsp olive oil
For the barbecue sauce
- 6 tbsps tomato ketchup
- 2 tbsps brown sauce
- 2 tsps English mustard
- 1 tbsp sriracha
- 3 tsps runny honey
- 2 tsps Worcestershire sauce
- 2 tbsps white wine vinegar
For the burritos
- 4 tbsps nacho cheese sauce see link to recipe above
- 4 tortilla wraps
- 1/2 red bell pepper
- 1 avocado
- 1 tsp pickled jalapeños
- 8 lettuce leaves
- 8 tbsps cooked white rice
Instructions
- Heat the olive oil in a frying pan over a medium heat. Add the chicken skin side down and cook for 3-4 minutes until starting to turn golden. Transfer to the slow cooker.
- Add all of the barbecue sauce ingredients to the slow cooker with the chicken and stir to coat everything. Put on a low heat for 7-8 hours or a high heat for 3-4 hours.
- When the chicken is cooked, use two forks to pull the meat apart until it is shredded. Remove the bones and any gristle. Let the meat sit in the barbecue sauce while you prepare the burrito fillings.
- Ensure that the cheese sauce is hot. Destone and dice the avocado. Dice the bell pepper and jalapeños.
- To put the burritos together, lay the tortillas out on a work surface. Divide the lettuce, rice, chicken, cheese sauce, avocado, bell pepper and jalapeños equally between all of the tortillas. Wrap the burritos, then heat them quickly in a dry non-stick frying pan until golden. Serve immediately.
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