Chicken Con Queso Burritos: Chicken Con Queso Burrito Recipe

The Story Behind the Pot

I still laugh at that. Years ago, my grandson called this “chicken con queso.” The name stuck. It just means chicken with cheese. But it sounds fancy. It’s really just simple, cozy food. It makes the whole house smell like a happy kitchen.

This recipe matters because it brings everyone to the table. The smell pulls them in. It’s about sharing more than food. It’s about sharing time. What’s a meal that always brings your family together?

Why This Slow Cooker Magic Works

Let your slow cooker do the work. That’s the secret. You just add things and walk away. The chicken gets so tender it falls apart. That’s the best part. You don’t need fancy skills for this.

Fun fact: The low, slow heat breaks down the chicken fibers. That’s what makes it so easy to shred with just two forks. The chipotle peppers add a smoky warmth. The sour cream makes it creamy. Doesn’t that smell amazing already?

Making It Your Own

This is where you play. Love spice? Add more chipotle. Not a fan? Use just a little. The toppings are your playground too. I love the cool crunch of lettuce with the warm chicken. The avocado adds a creamy dreaminess.

Always taste as you go. That’s my rule. After you add the cheese and sour cream, give it a stir and taste. Does it need a pinch more salt? Maybe a squeeze of lime? You are the boss of your burrito. What’s your must-have burrito topping?

The Simple Joy of Assembly

Warm your tortillas. It makes them soft and bendy. I just heat them in a dry pan for a few seconds each. Then you lay one out. Spoon that saucy chicken right down the middle. Don’t be shy, but don’t overfill it either.

Now the fun part. Add your toppings. Then fold in the sides and roll it up tight. You get a neat little package of joy. This step matters because you are building your meal with your own hands. It feels good.

A Thought on Feeding People

Food is more than numbers. But I know some folks like to see them. So the facts are there. You see it has good protein for growing bodies. The cheese gives us calcium for strong bones.

But the real magic isn’t in the numbers. It’s in the sharing. It’s in the messy hands and full bellies. It’s a complete meal wrapped up and ready to go. Do you prefer to eat these with your hands, or with a fork and knife?

Ingredients:

Ingredient	Amount	Notes
Chicken breasts, boneless, skinless	2 pounds
Chicken broth	1 cup
Jalapeno peppers	2 small	seeded and sliced
Garlic	2 cloves	minced
Ground cumin	3/4 teaspoon
Salt	1/2 teaspoon
Pepper	1/2 teaspoon
Chipotle peppers in adobo sauce	1/4 – 1/2 cup	less for less spice, more for more spice
Sour cream	1/2 cup
Shredded mexican style cheese	1 cup
Cilantro		for garnish
Black olives		for garnish
Avocado		sliced, for serving
Shredded lettuce		for serving
Flour tortillas		for serving

My Slow-Cooker Chicken Con Queso Burritos

Hello, my dear! Come sit. Let’s make my easy burritos. They cook all day in the slow cooker. Your whole house will smell amazing. I love how simple this is. You just toss things in and walk away. Later, you have the most tender, cheesy chicken. It’s perfect for a busy family night. My grandson asks for these every week. I still laugh at that. He used to only eat plain noodles!

Here is how we make them. Get your slow cooker ready. It’s like having a helper in the kitchen.

Step 1: Place your chicken breasts right in the pot. Pour the chicken broth over them. Now add the sliced jalapenos and minced garlic. Sprinkle the cumin, salt, and pepper on top. That’s the base of all our flavor. It already looks so pretty. Just put the lid on. (My hard-learned tip: wear gloves when you slice jalapenos! Trust me.)

Step 2: Turn your cooker to High for 3 hours. Or use Low for 6 hours. Go play or read a book. The chicken will become so soft. When time’s up, take the chicken out. Use two forks to pull it all apart. It should shred very easily. What’s your favorite thing to do while dinner cooks? Share below!

Step 3: Put the shredded chicken back in the pot. Now, stir in the chipotle peppers. Start with a little if you don’t like too much spice. Then mix in the sour cream and shredded cheese. Put the lid back on. Let it all melt together for about 30 minutes. Doesn’t that smell incredible?

Step 4: Warm your flour tortillas. Spoon that yummy chicken right down the middle. Add a bit of the sauce from the pot. Now, top it with your favorites. I love cool lettuce, creamy avocado, and a few black olives. A sprinkle of fresh cilantro makes it perfect. Fold the sides in, then roll it up tight. Your dinner is ready!

Cook Time: 3–6 hours
Total Time: 3 hours 30 minutes – 6 hours 30 minutes
Yield: 6-8 burritos
Category: Dinner, Slow Cooker

Three Fun Twists to Try

This recipe is like a friendly base. You can change it up so easily. Here are three ideas I love. They make it feel like a whole new meal. Cooking should be fun, don’t you think?

Beany & Beefy: Use ground beef instead of chicken. Add a can of black beans with the cheese. It’s so hearty.

Zesty Lime & Corn: Stir a cup of sweet corn in at the end. Squeeze fresh lime juice over your filled burrito. So bright and fresh!

Breakfast-for-Dinner: Skip the chipotle. Add cooked, crumbled breakfast sausage with the cheese. Serve with a fried egg on top. My husband’s favorite.

Which one would you try first? Comment below!

Serving It Up Just Right

These burritos are a full meal by themselves. But I always like a little something on the side. A bowl of tortilla chips for scooping up extra filling is a must. A simple salad of chopped tomatoes and cucumber is nice, too. For drinks, a cold glass of milk is perfect for cooling spicy bites. For the grown-ups, a light, crisp lager beer pairs wonderfully.

Which would you choose tonight? The cool milk or the crisp beer? I know my pick. It changes with my mood!

Keeping Your Burritos Happy for Later

Let’s talk about storing these tasty burritos. First, let them cool completely. I learned this the hard way. I once put a warm burrito in the fridge. The whole thing got soggy. No one wants a sad, soggy burrito.

For the fridge, wrap each burrito tightly in foil. They will be good for 3 days. For the freezer, use plastic wrap first, then foil. They can freeze for 2 months. To reheat, bake them in the oven at 350°F. Keep them wrapped in foil for 20 minutes. This keeps them from drying out.

Batch cooking is a lifesaver. Making a double batch takes little extra time. It means a future you has a ready-made meal. That matters on busy days. It turns a chore into a gift for yourself. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Burrito Hiccups

Sometimes our cooking needs a little help. Here are three common issues. First, the filling is too runny. Just drain some liquid before adding cheese. You can also thicken it with a little cornstarch.

Second, the tortilla tears. I remember when this happened to me. The fix is easy. Warm your tortillas first. A quick 10 seconds in a hot pan makes them flexible. This matters because it builds your confidence. A simple fix makes you feel like a pro.

Third, the dish is too spicy. The adobo sauce is powerful. Always start with the smaller amount. You can always add more later. To cool it down, add extra sour cream. Balancing flavors matters. It makes the meal enjoyable for everyone. Which of these problems have you run into before?

Your Burrito Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use corn tortillas or gluten-free wraps. Check your broth labels too.

Q: Can I make it ahead? A: Absolutely. Shred the chicken and mix in the sauce. Store it separately from the toppings.

Q: What if I don’t have chipotle peppers? A: Use a tablespoon of smoked paprika. It gives a similar smoky flavor without the heat.

Q: Can I double the recipe? A: You sure can. Your slow cooker should be no more than two-thirds full.

Q: Any optional tips? A: Try adding a can of rinsed black beans. It stretches the meal and adds fiber. Fun fact: Adding beans is a trick my mother taught me in the 1970s. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as my family does. Cooking is about sharing. It is about creating memories around the table. I would love to see your creations.

Did you add your own special twist? Maybe you used a different cheese. Share your story with me. Have you tried this recipe? Tag us on Pinterest! You can find me at @Annaskitchencorner. I can’t wait to see what you make.

Happy cooking!
—Anna Whitmore.