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