Easy Slow Cooker Recipe...Chicken Burritos! 🌯

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Add 4 chicken breasts to the bottom of the slow cooker.

Pour in 1 can of Rotel diced tomatoes and green chilies over the chicken.

Add 1/2 cup of chicken broth to the slow cooker.

Sprinkle 1 cup of taco seasoning over the mixture.

Gently mix everything to coat the chicken with the seasonings and liquids.

Cover the slow cooker and set it to low for 6 to 8 hours.

Once cooked, turn off the slow cooker and shred the chicken.

In a large saucepan, melt 2 tablespoons of butter over medium heat.

Add 1 diced yellow onion and sauté for about 8 minutes.

Add 1 diced red bell pepper and continue cooking for another 8 to 10 minutes, stirring occasionally.

In a bowl, mash 2 small avocados with a fork, leaving some chunks.

Add 1/2 diced roma tomato to the mashed avocado.

Add 1 de-seeded jalapeno to the bowl, using the whole pepper or half for less spice.

Add about 2 tablespoons of cilantro leaves to the guacamole mixture.

Sprinkle garlic powder, onion powder, black pepper, and salt to taste into the guacamole.

Squeeze juice from 1/2 lime into the guacamole and mix well.

Toast tortillas in a small pan for about 1-2 minutes on each side.

Assemble the burritos with shredded chicken, sour cream, refried beans or black beans, guacamole, shredded cheddar cheese, and salsa.

Top with shredded iceberg lettuce and squeeze lime juice over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens