Slow Cooker Chicken Burritos

PersonalPoints™ per serving

Total Time: 5 hr 20 min

Prep: 20 min

Cook: 5 hr

Serves: 12

Easy

Mexican food is always a favorite. Just stir the ingredients for these burritos into your slow cooker and let the slow cooker do all the work. Perfect for a buffet meal or an open house where guests can come and go. Put out little bowls of other toppings like tomatoes, green onions, hot peppers and fresh cilantro and let guests assemble their own burrito. Kids will enjoy the simple, familiar flavors of the bean and chicken, and most especially the cheese. Serve with lime wedges for a cooking squeeze over the filling. Quickly warm your tortillas in the microwave before serving. Place between layers of wet paper towels to keep moist.

Ingredients

1 medium garlic clove, minced
¾ cup WW reduced-fat shredded Mexican style blend cheese
1 small uncooked red onion, chopped
14½ oz canned diced tomatoes, with chilies
15 oz canned kidney beans, rinsed and drained
½ tsp chili powder
½ tsp table salt
¼ tsp dried oregano, crushed
¼ tsp black pepper
1 lb uncooked skinless boneless chicken thighs, cut into bite-size pieces
¾ cup canned chicken broth
12 medium whole-wheat tortillas, 6 to 7 inches each

Instructions

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).
To serve, spoon about 1/2 cup of burrito mixture down the center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold the right side to center, covering the filling. Repeat with remaining ingredients.
Serving Size: 1 Chicken Burrito!

Notes

You can microwave the burritos, seam-side down, for 30 seconds, if desired.