Crock Cooker Chicken Burritos

Servings 6 servings


  • 1 clove garlic pressed
  • 1/2 cup chopped red onion
  • 1 14.5-oz. can diced tomatoes with green chilis
  • 15 ounces kidney beans drained and rinsed or homemade
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound boneless skinless chicken thighs cut into bite-sized pieces
  • 3/4 cup low sodium chicken broth
  • 6 medium whole wheat flour tortillas warmed
  • 1/2 cup shredded low fat Cheddar cheese


  • Place first 8 ingredients (garlic through black pepper) in a slow cooker and blend well. Add chicken and broth. Stir to combine. Cover and cook on LOW for 5 hours.
  • Drain off liquid (there should be about 6 cups of burrito mixture). To serve, spoon filling evenly into each warm tortilla. Top with cheese then fold tortilla over filling. Serve and enjoy!


SERVING SUGGESTION: Buttered corn on the cob and a big salad.
VEGETARIAN: Replace chicken with an additional 15 ounces of kidney beans. Use vegetable broth instead of chicken broth.
KOSHER: Skip the cheese.
GLUTEN FREE: Make sure tomatoes, beans, chicken broth and tortillas are gluten free.
NUTRITION: Per Serving: 324 Calories; 6g Fat; 26g Protein; 43g Carbohydrate; 8g Dietary Fiber; 76mg Cholesterol; 1315mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat. Points: 8
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