Slow cooker chicken burritos
4
Points®
Total time: 5 hr 16 min • Prep: 16 min • Cook: 5 hr • Serves: 12 • Difficulty: Easy
Mexican food is always a favourite. Just stir the ingredients for these burritos into your slow cooker and let everyone assemble their own.
Ingredients
Garlic
1 clove(s), large, minced
Red onion
1 small, chopped
Canned diced tomatoes
14½ oz, with chiles
Canned kidney beans
15 oz, drained and rinsed
Chili powder
½ tsp(s)
Table salt
½ tsp(s)
Dried oregano
¼ tsp(s), crushed
Black pepper
¼ pinch(es)
Uncooked boneless skinless chicken thigh
1 pound(s), cut into bite-size pieces, boneless
Chicken broth
¾ cup(s)
Whole wheat tortilla
12 medium, about 7-inches in diameter each
Shredded reduced-fat Mexican-style cheese
¾ cup(s)
Instructions
1
Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
2
To serve, spoon about 1/2 cup of burrito mixture down centre of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to centre. Fold left side to centre; fold right side to centre, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving.
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