Slow Cooker Chicken Burritos

Slow Cooker Chicken Burritos

Mexican food is always a favorite. Just stir the ingredients for these burritos into your slow cooker and let everyone assemble their own.

  • Skill Level: Beginner
  • Serves: 12
  • Start to Finish: 3 hours and 26 minutes
  • Prep: 16 min
  • Cook: 3 hours and 10 minutes


  • 1 minced clove garlic
  • 1 chopped small uncooked red onion
  • 14 1/2 oz canned diced tomatoes, with chiles
  • 15 ounces drained and rinsed canned kidney beans
  • 1/2 teaspooon chili powder
  • 1/2 teaspoon table salt
  • 1/4 teaspoon crushed dried oregano
  • 1/4 teaspoon black pepper
  • 1 pound uncooked boneless skinless chicken thigh, 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 shredded reduced-fat Mexican-style cheese


1. Place garlic, onion, tomatoes, beans, chili powder, salt, oregano, and pepper in 3-quart slow cooker; stir well. Add chicken and broth.
2. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
3. To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese.
4. Fold bottom 1/3 of tortilla to center.
5. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients.

Nutrition Facts

Amount per serving:
Total Calories: 217
  • 558mg Sodium
  • 28g Carbs
  • 4g Fiber
  • 8g Fat
  • 3.0 Saturated Fat
  • 13g Protein

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