Ingredients for Fiesta Chicken Burritos Crockpot
- Boneless Skinless Chicken Breasts
- Whole Kernel Corn
- Black Beans
- Tomatoes And Green Chilies
- Diced Green Chilies
- Ground Cumin
- Salt
- Paprika
- Pepper
- Cayenne Pepper
- Reduced Fat Cream Cheese
- Flour Tortillas
- Nonstick Cooking Spray
- Sour Cream
- Shredded Cheddar Cheese
- Lettuce
- Chopped Tomato
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How to Make Fiesta Chicken Burritos Crockpot
- Spray a 5-6 quart slow cooker with nonstick cooking spray.
- Season both sides of the chicken with seasoned salt and pepper.
- Place the seasoned chicken in the bottom of the slow cooker.
- In a medium bowl, combine 1 (15-ounce) can of corn, drained; 1 (15-ounce) can of black beans, rinsed and drained; 1 (10-ounce) can of diced tomatoes and green chilies (like Rotel), undrained; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1/4 teaspoon garlic powder; and salt and pepper to taste.
- Pour the corn, bean, and tomato mixture evenly over the chicken in the slow cooker.
- Cook on low for 4-5 hours, or until the chicken is tender and no longer pink.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir to combine with the sauce.
- Place an 8-ounce package of cream cheese on top of the chicken mixture. Cook for about 15 minutes, or until the cream cheese is melted and smooth.
- Stir the cream cheese into the chicken mixture until completely combined.
- Let the mixture stand for 15 minutes to allow the flavors to meld.
- Warm tortillas according to package directions.
- Fill each tortilla with approximately 1/2 cup of the chicken mixture.
- Roll or fold the burritos.
- Serve with your favorite toppings, such as sour cream, guacamole, salsa, and shredded cheese.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
13g
Fat
18g
Carbs
11g
