Slow Cooker Chicken Burritos
Ingredients
For the Slow Cooker Chicken
- 2 lbs boneless skinless chicken thighs
- 1 packet taco seasoning
- ½ cup water works great without too
For the Burritos
- 1 can refried beans
- 2 cups shredded Monterey Jack cheese
- 1 cup enchilada sauce
- 6 –8 large flour tortillas
- 1 tablespoon fresh cilantro chopped
Optional Toppings
- Sour cream
- Sliced jalapeños
- Extra cilantro
- Additional enchilada sauce
Instructions
Slow Cook the Chicken
- Place chicken thighs into the slow cooker. Sprinkle taco seasoning over the chicken and pour in water.
- Cover and cook on LOW for 6–8 hours until chicken is tender and shreds easily.
Shred the Chicken
- Shred the chicken directly in the slow cooker and stir into the juices.
Prepare the Filling
- Preheat oven to 375°F and lightly grease a 9x13 baking dish.
- In a large bowl, combine shredded chicken, refried beans, cilantro, and 1 cup of shredded cheese.
Assemble the Burritos
- Spoon filling evenly into tortillas and roll tightly into burritos.
- Place seam side down into the prepared baking dish.
Add Sauce & Cheese
- Pour enchilada sauce over the burritos and sprinkle with remaining cheese.
Bake
- Bake uncovered for 20–25 minutes until hot and bubbly.
- Top with sour cream, jalapeños, cilantro, or extra enchilada sauce before serving.
Video
Nutrition
Calories: 429kcalCarbohydrates: 19gProtein: 41gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 177mgSodium: 944mgPotassium: 439mgFiber: 2gSugar: 4gVitamin A: 613IUVitamin C: 1mgCalcium: 339mgIron: 3mg
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