Slow Cooker Chicken Burritos
- Total Time
- 5:20
- Prep
- 0:20
- Cook
- 5:00
- Serves
- 12
- Difficulty
- Easy
Mexican food is always a favorite. Just stir the ingredients for these burritos into your slow cooker and let everyone assemble their own.
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garlic clove(s)1 clove(s), medium, minced
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uncooked red onion(s)1 small, chopped
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canned diced tomatoes14 ½ oz, with chilies
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canned kidney beans15 oz, rinsed and drained
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chili powder½ tsp
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table salt½ tsp
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dried oregano¼ tsp, crushed
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black pepper¼ tsp
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uncooked skinless boneless chicken thigh(s)1 pound(s), cut into bite-size pieces
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canned chicken broth¾ cup(s)
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whole wheat tortilla(s)12 medium, 6 to 7 inches each
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WeightWatchers Reduced fat Mexican style blend shredded cheese¾ cup(s)
- 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.