Step 1

Add the chicken, chicken broth, onion, bell pepper, pinto beans, chili powder, cumin, salt, pepper, and salsa to the slow cooker. Mix well.

Step 2

Cover and cook on low for 6 hours until the chicken is tender.

Step 3

Shred the chicken directly in the slow cooker using two forks.

Step 4

Stir in the instant rice, cover, and let cook on high for an additional 20 minutes until the rice is tender.

Step 5

Warm the tortillas according to package instructions.

Step 6

To assemble the burritos, place a generous portion of the chicken and rice mixture in the center of each tortilla. Top with shredded cheese, sour cream, chopped cilantro, and other desired toppings.

Step 7

Fold in the sides of the tortilla and roll it up tightly to form a burrito.

Step 8

Optional: For a crispy exterior, heat a skillet over medium heat with a little oil. Place the burrito seam-side down and cook for 1-2 minutes on each side until golden brown.