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Slow Cooker Chicken Burritos

Servings: 4

Prep time: 10 min Cooking time: 4 hours


  • 4 boneless skinless chicken breasts

  • 1/2 oz packet low-sodium taco seasoning

  • 1 Tbsp olive oil

  • 1 bell pepper, diced

  • 1 onion, diced

  • 1 cup salsa, low sodium

  • 1 cup water

  • 4 corn or whole wheat tortillas

  • 1 cup black beans, reduced sodium

  • 1 avocado

  • 1/2 cup reduced-fat shredded cheese, Mexican blend (optional)

  • 1/2 cup plain low-fat Greek yogurt (optional)

  • Fillings:

    • Unlimited: Lettuce, peppers, tomatoes, onion, cilantro

    • Portioned per serving: 1/4 avocado, 2 Tbsp reduced-fat shredded cheese, 2 Tbsp low-fat Greek yogurt


1. Sprinkle taco seasoning all over chicken. Set aside.

2. Add the olive oil to the slow cooker along with the bell pepper and onion. Sauté for 5 mins.

3. Add chicken and sauté for about 8 minutes (4 minutes on each side) or until the outside of the chicken is opaque.

4. Add the salsa and water. Stir to combine. Cover and cook on low for 8 hours or high for 4 hours.

5. Shred the chicken with two forks. Then, stir in the black beans (once drained and rinsed).

6. Fill the tortillas with chicken mixture and your favorite fillings. Enjoy!


Slow Cooker Chicken Burritos
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