Slow cooker chicken burritos

Name: Slow cooker chicken burritos
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 12 servings
Cuisine: Mexican
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 6 to 7 inches each

SmartPoints® value per serving

Total Time

5 hr 20 min

Prep

20 min

Cook

5 hr

Serves

Difficulty

Easy

Mexican food is always a favorite. Just stir the ingredients for these burritos into your slow cooker and let the slow cooker do all the work. Perfect for a buffet meal or an open house where guests can come and go. Put out little bowls of other toppings like tomatoes, green onions, hot peppers and fresh cilantro and let guests assemble their own burrito. Kids will enjoy the simple, familiar flavors of the bean and chicken, and most especially the cheese. Serve with lime wedges for a cooking squeeze over the filling. Quickly warm your tortillas in the microwave before serving. Place between layers of wet paper towels to keep moist.

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

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).

Slow cooker chicken burritos

Ingredients

Instructions

Notes

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