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Slow Cooked Chicken Burritos

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Slow Cooked Chicken Burritos

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Course: Main Course
Cuisine: Mexican
Keyword: burritos, chicken, slow cooker
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 6 1-2 wraps, 1/3 cup chicken/veggie mixture per wrap, 1/2 cup raspberries
Calories: 340kcal


  • 1 pound chicken breast
  • 1 medium onion
  • 2 clove garlic
  • 1/2 cup chicken broth, low-sodium
  • 1 cup corn, frozen
  • 1/2 teaspoon black pepper, ground
  • 2 tablespoon chili powder
  • 2 teaspoon cumin, ground
  • 1 medium lime
  • 1 teaspoon oregano, dried
  • 1/8 cup cilantro
  • 1 medium bell pepper, red
  • 1 medium bell pepper, green
  • 6 medium tortilla, whole wheat


  • 1 medium tomato, red
  • 1 cup lettuce, shredded
  • 1/2 cup cheddar cheese, shredded

Serve With

  • 2 cup raspberries


  • Place chicken on a cutting board and cut into quarters. Finely chop onion and mince garlic.
  • Place above ingredients in a crockpot, along with broth, corn, pepper, chili powder, cumin, juice from the lime, oregano, and chopped cilantro.
  • Cook on high for 4 hours or until chicken is easy to shred.
  • Remove chicken from crockpot, shred with two forks, then place back into the pot.
  • Thinly slice bell peppers and add to the chicken; cover and cook for an additional 30 minutes (or longer if you prefer softer peppers).
  • Meanwhile, dice tomatoes, and shred lettuce and cheese (if not already done).
  • Place chicken mixture into the center of the tortillas, then sprinkle with toppings as desired.
  • Serve burritos with raspberries on the side.
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Calories: 340kcal | Carbohydrates: 38g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 395mg | Fiber: 10g | Sugar: 8g

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