Photo of Slow cooker chicken burritos by WW

Slow cooker chicken burritos

Total Time
5 hr 16 min
16 min
5 hr
Mexican food is always a favourite. Just stir the ingredients for these burritos into your slow cooker and let everyone assemble their own.



1 large clove(s), minced

Red onion(s)

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(s)

1 pound(s), cut into bite-size pieces, boneless

Canned chicken broth

¾ cup(s)

Whole wheat tortilla(s)

12 medium, about 7-inches in diameter each

Shredded reduced-fat Mexican-style cheese

¾ cup(s)


  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.


You can microwave the burritos, seam-side down, for 30 seconds, if desired. Serve with salsa and reduced-fat or fat-free sour cream (could affect Points values).