Ww Slow Cooker Chicken Burritos Recipes

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SLOW COOKER CHICKEN BURRITOS



Slow Cooker Chicken Burritos image

I made this recipe up by taking some chicken and some basic Mexican spices and throwing them all together for burrito night. It turned out great so we have them frequently.

Provided by DoubleAs Mom

Categories     One Dish Meal

Time 5h45m

Yield 6 serving(s)

Number Of Ingredients 21

1 lb boneless skinless chicken breast
2 tablespoons chicken broth
1 onion, finely chopped
2 garlic cloves, minced
2 jalapenos, seeded and chopped
1 cup frozen corn
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin
2 tablespoons lime juice
1 teaspoon dried oregano
1 red bell pepper, cut into thin slices
1 green bell pepper, cut into thin slices
3 tablespoons fresh cilantro, chopped
6 flour tortillas (10-inch)
ripe tomatoes
sour cream (I use reduced fat)
lettuce
monterey jack cheese

Steps:

  • Place chicken on a cutting board and chop into bite-sized strips. Place in a crockpot on high.
  • Stir in the broth, onion, garlic, jalapenos, corn, salt, pepper, chili powder, cayenne pepper, cumin, lime juice, oregano, and cilantro.
  • Simmer on high for 5 hours.
  • Remove chicken from crockpot and shred with two forks; and place back into crock pot.
  • Place sliced red and green pepper into crock pot, cover and cook another 30 minutes (we still like to have a little crispness to our peppers so if you want them softer cook longer)
  • Place equal portions of chicken mixture in the center of the tortillas. Sprinkle with whatever toppings you prefer, such as diced tomatoes, sour cream, lettuce and cheese.
  • Fold burrito up 2/3 of the way to the other side over the chicken mixture. Fold sides in towards the center.

WW SLOW COOKER CHICKEN BURRITOS



Ww Slow Cooker Chicken Burritos image

This recipe comes from the WW site. POINTS® Value: 3 Servings: 12 Preparation Time: 16 min Cooking Time: 300 min Level of 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.

Provided by Iam4ever29

Categories     One Dish Meal

Time 5h16m

Yield 12 serving(s)

Number Of Ingredients 12

1 medium garlic clove, minced
1 small red onion, chopped
14 1/2 ounces diced tomatoes with green chilies
15 ounces canned kidney beans, drained and rinsed
1/2 teaspoon chili powder
1/2 teaspoon table salt
1/4 teaspoon dried oregano, crushed
1/4 teaspoon black pepper
1 lb boneless skinless chicken thighs, cut into bite-size pieces
3/4 cup canned chicken broth
12 medium whole wheat tortillas, about 7-inches in diameter each
3/4 cup reduced-fat Mexican cheese blend, shredded

Steps:

  • 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.
  • 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 POINTS values).

Nutrition Facts : Calories 87.5, Fat 1.9, SaturatedFat 0.5, Cholesterol 31.6, Sodium 471.3, Carbohydrate 7.3, Fiber 1.7, Sugar 1, Protein 10.3

SLOW-COOKER MEXICAN CHICKEN BURRITOS



Slow-Cooker Mexican Chicken Burritos image

This Tex-Mex favorite is unbelievably easy to make at home, thanks to your handy slow cooker. Just 15 minutes of prep in the morning, and you can come home to better-than-takeout for dinner.

Provided by By Paula Jones

Categories     Entree

Time 3h30m

Yield 4

Number Of Ingredients 12

1 large onion, chopped (1 cup)
1 red bell pepper, chopped
1 jalapeño chile, seeded, finely chopped
3 cloves garlic, finely chopped
2 tablespoons canola or vegetable oil
1 carton (26.46 oz) chopped tomatoes or 1 can (28 oz) diced tomatoes
4 boneless skinless chicken breasts (about 1 1/4 lb)
Salt and pepper to taste
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1 cup shredded Mexican cheese blend (4 oz)
1 to 2 tablespoons coarsely chopped fresh cilantro

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix onion, bell pepper, jalapeño, garlic and oil. Cover; cook on High heat setting 5 minutes.
  • Stir in tomatoes. Place chicken on tomato mixture; sprinkle with salt and pepper.
  • Cover; cook on High heat setting 3 to 4 hours. Stir in black beans. Cover; cook 10 minutes longer or until thoroughly heated.
  • Remove chicken from slow cooker to plate; shred with 2 forks. Return chicken to slow cooker.
  • To serve, spoon chicken mixture onto center of each warmed tortilla; top with cheese and cilantro. Fold bottom third of tortilla over filling; fold sides in toward center, leaving top open. Secure with toothpicks, if necessary.

Nutrition Facts : ServingSize 1 Serving

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