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Slow Cooked Chicken Burritos
Course Main Course
Cuisine Mexican
Keyword burritos, chicken, slow cooker
Prep Time 15 minutes minutes
Cook Time 5 hours hours
Total Time 5 hours hours 15 minutes minutes
Servings 6 1-2 wraps, 1/3 cup chicken/veggie mixture per wrap, 1/2 cup raspberries
Calories 340kcal
Toppings
- 1 medium tomato, red
- 1 cup lettuce, shredded
- 1/2 cup cheddar cheese, shredded
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.
Calories: 340kcal | Carbohydrates: 38g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 395mg | Fiber: 10g | Sugar: 8g