Slow Cooker Chicken Burritos
6
Points®
Total time: 5 hr 20 min • Prep: 20 min • Cook: 5 hr • Serves: 12 • 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
1 medium clove(s)
WW Reduced fat shredded Mexican style blend cheese
0.75 cup(s)
Uncooked red onion(s)
1 small
Canned diced tomatoes
14.5 oz
Canned kidney beans
15 oz
Chili powder
0.5 tsp
Table salt
0.5 tsp
Dried oregano
0.25 tsp
Black pepper
0.25 tsp
Uncooked skinless boneless chicken thigh(s)
1 pound(s)
Canned chicken broth
0.75 cup(s)
Whole-wheat tortilla
12 medium
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 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.
3
Serving size: 1 burrito
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