Slow Cooker Chicken Burrito

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 215.2
  • Total Fat: 2.5 g
  • Cholesterol: 54.3 mg
  • Sodium: 717.9 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 28.7 g

View full nutritional breakdown of Slow Cooker Chicken Burrito calories by ingredient

Number of Servings: 8


    3 chicken breasts
    1 jar salsa
    1 lb bag of frozen corn
    1 can refried beans
    1 cup shredded cheddar cheese
    1/2-1 cup water

    Sour Cream
    Tortillas or Brown Rice


6-8 Servings

Put Corn, 1/2 jar of salsa and beans in the bottom of the crockpot, place chicken breast on top and pour the remainder of the salsa on the top. Pour desired amount of water over mixture.

Cook on low 6-8 hours. When finished, shred chicken and sprinkle entire meal with shredded cheese. Place a spoonful or 2 of mixture in a tortilla, top with a dollop of sour cream and enjoy.

Can also serve over rice instead. Also, the original recipe I had called for black beans (instead of the refried beans) and canned corn (I used frozen instead). Play around and change the ingredients up to your liking.

Number of Servings: 8

Recipe submitted by SparkPeople user ASPOTTR.

Member Ratings For This Recipe

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    Very Good
    Instead of water, I added a can of diced tomatoes. Also added can of lima beans and used the suggested black beans. There were no seasonings listed so I went with the traditional cayenne, cumin, salt & pepper. It was very good - I wanted to eat it straight from the pot! - 9/28/13