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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Slow Cooker Chicken Burritos Recipe

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This recipe for Slow Cooker Chicken Burritos is from The Newlywed Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 clove garlic, fresh , minced
1 small red onion chopped
14 1/2 oz canned diced tomatoes with chiles (Rotel)
15 oz beans, black or kidney, canned, all types, drained, and rinsed
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp dried oregano, crushed
1/4 tsp pepper
1 pound boneless, skinless, chicken breast, cut into bite size pieces
3/4 cup chicken broth, canned
12 medium tortillas, whole wheat
3/4 cup Reduced fat Mexican shredded cheese
Directions:
Directions:
1. 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.

2. To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tbsp of cheese. fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
4-5 hours
Personal Notes:
Personal Notes:
We love making chicken burrito nachos by taking tortilla chips, covering with cheese and topping with chicken "mess" as Bailey calls it!

 

 

 

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