Name: Slow Cooker Chicken Burritos
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 12 servings
Ingredients: 1 medium clove(s) garlic clove(s) minced; 0.75 cup(s) WW Reduced fat shredded Mexican style blend cheese; 1 small uncooked red onion(s) chopped; 14.5 oz canned diced tomatoes with chilies; 15 oz canned kidney beans rinsed and drained; 0.5 tsp chili powder; 0.5 tsp table salt; 0.25 tsp dried oregano crushed; 0.25 tsp black pepper; 1 pound(s) uncooked skinless boneless chicken thigh(s) cut into bite-size pieces; 0.75 cup(s) canned chicken broth; 12 medium whole wheat tortilla(s) 6 to 7 inches each

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Ingredients

garlic clove(s)

1 medium clove(s), minced

WW Reduced fat shredded Mexican style blend cheese

¾ cup(s)

uncooked red onion(s)

1 small, chopped

canned diced tomatoes

14½ oz, with chilies

canned kidney beans

15 oz, rinsed and drained

chili powder

½ tsp

table salt

½ tsp

dried oregano

¼ tsp, crushed

black pepper

¼ tsp

uncooked skinless boneless chicken thigh(s)

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

canned chicken broth

¾ cup(s)

whole wheat tortilla(s)

12 medium, 6 to 7 inches each

Instructions

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).
To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving.

Notes

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 SmartPoints value).

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