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Slow Cooker Chicken Burritos

Slow Cooker Chicken Burritos


  • 1 minced clove garlic
  • 1 chopped small uncooked red onion
  • 1 14 1/2 ounce can diced tomatoes, with chiles
  • 1 15 ounce can drained and rinsed kidney beans
  • 1/2 teaspoon 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.


  • Recipe courtesy of Weight Watchers.

Nutrition Information

Per serving: 217 kcal cal., 8 g fat (3 g sat. fat), 558 mg sodium, 4 g fiber, 13 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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