Crock Pot Chicken Burritos Recipe

Crock Pot Chicken Burritos Recipe


  • 1lb skinless, boneless chicken breasts
  • 1 15oz can diced tomatoes
  • 1 large green pepper, thinly sliced
  • 1 4oz can diced chiles
  • 1 packet taco seasoning
  • 8 whole wheat, low carb flour tortillas
  • 1 15oz can red enchilada sauce
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup reduced fat Mexican-style cheese, shredded


  1. Preheat oven to 400 degrees and spray an 11 x 13 inch baking dish with nonfat cooking spray.
  2. Place chicken, tomatoes, chiles, green peppers, onion, garlic, and taco seasoning packet into a slow cooker and cook on low for about 5-6 hours. Shred chicken with two forks and stir. Drain off excess liquid.
  3. To make burritos, spoon about 3/4 cup burrito mixture down the center of each tortilla. Top with 1 tbsp shredded cheese. Fold up burrito and place in baking dish. Repeat with remaining tortillas.
  4. Pour enchilada sauce over burritos and top with the remaining 1/2 cup shredded cheese.
  5. Place in oven and cook until cheese melts and begins to bubble, about 10-12 minutes.

Preparation time: 15 minute(s)

Cooking time: 6 hour(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: Mexican

Calories: 210

Fat: 7

Protein: 23

Entire recipe makes 8 servings
Serving size is 1 burrito

PER SERVING: 210 calories; 7g fat; 21g carbohydrates; 23g protein; 9g fiber

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