Slow Cooker Shredded Chicken Burritos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 lbs boneless, skinless chicken breasts1 jar (about 2 cups) of your favorite salsa12 6-inch whole-wheat tortillas3/4 cup fat-free sour cream2 cups Spanish rice such as Lipton Fiesta Sides
Place chicken breasts in slow cooker. Top with salsa. Cover and cook for 6 hours on Low or 3 hours on High.
Remove chicken from slow cooker with a slotted spoon and shred with two forks. Return chicken to slow cooker, mix well. Cover and cook for an additional 10 minutes or until heated through.
To make burritos, place about 1/4 cup chicken mixture, 1 tablespoon sour cream, and 2 tablespoons Spanish rice on a whole-wheat tortilla.
Serving size: 2 burritos. Makes about 20.
Number of Servings: 10
Recipe submitted by SparkPeople user THEMNEMOSYNE.
Remove chicken from slow cooker with a slotted spoon and shred with two forks. Return chicken to slow cooker, mix well. Cover and cook for an additional 10 minutes or until heated through.
To make burritos, place about 1/4 cup chicken mixture, 1 tablespoon sour cream, and 2 tablespoons Spanish rice on a whole-wheat tortilla.
Serving size: 2 burritos. Makes about 20.
Number of Servings: 10
Recipe submitted by SparkPeople user THEMNEMOSYNE.
Nutritional Info Amount Per Serving
- Calories: 339.2
- Total Fat: 4.4 g
- Cholesterol: 54.3 mg
- Sodium: 758.8 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 2.4 g
- Protein: 26.6 g
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