Slow-Cooker Mexican Chicken Burritos

Health score
56%
Slow-Cooker Mexican Chicken Burritos
210 min.
4
747kcal

Suggestions


Are you ready to spice up your mealtime with a delicious and satisfying dish? Look no further than these Slow-Cooker Mexican Chicken Burritos! Perfect for busy weeknights or a cozy weekend gathering, this recipe combines the vibrant flavors of Mexican cuisine with the convenience of a slow cooker. Imagine coming home to the enticing aroma of tender, shredded chicken simmered with fresh vegetables and zesty spices, all ready to be wrapped in warm tortillas.

This dish is not only a feast for the senses but also a crowd-pleaser, making it ideal for family dinners or casual get-togethers with friends. Each burrito is packed with protein from the chicken and black beans, complemented by the richness of melted cheese and the freshness of cilantro. With a health score of 56, you can enjoy this hearty meal without the guilt, as it strikes a balance between flavor and nutrition.

Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and forgiving, allowing you to customize it to your taste. Add extra veggies, switch up the spices, or even throw in some avocado for a creamy twist. So grab your slow cooker and get ready to indulge in a delightful culinary adventure that will leave everyone asking for seconds!

Ingredients

  • cup onion chopped
  •  bell pepper red chopped
  •  jalapeno seeded finely chopped
  • cloves garlic finely chopped
  • tablespoons vegetable oil 
  • 26.5 oz canned tomatoes diced chopped
  • 1.3 lb chicken breast boneless skinless
  • serving salt and pepper to taste
  • 15 oz black beans rinsed drained canned
  • 11 oz flour tortilla for burritos (8 count
  • oz cheddar cheese shredded
  • tablespoons cilantro leaves fresh coarsely chopped

Equipment

  • toothpicks
  • slow cooker

Directions

  1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix onion, bell pepper, jalapeño, garlic and oil. Cover; cook on High heat setting 5 minutes.
  2. Stir in tomatoes.
  3. Place chicken on tomato mixture; sprinkle with salt and pepper.
  4. Cover; cook on High heat setting 3 to 4 hours. Stir in black beans. Cover; cook 10 minutes longer or until thoroughly heated.
  5. Remove chicken from slow cooker to plate; shred with 2 forks. Return chicken to slow cooker.
  6. To serve, spoon chicken mixture onto center of each warmed tortilla; top with cheese and cilantro. Fold bottom third of tortilla over filling; fold sides in toward center, leaving top open. Secure with toothpicks, if necessary.

Nutrition Facts

Calories747kcal
Protein28.43%
Fat30.79%
Carbs40.78%

Properties

Glycemic Index
56.25
Glycemic Load
17.46
Inflammation Score
-9
Nutrition Score
46.322173973788%

Flavonoids

Luteolin
0.24mg
Isorhamnetin
2mg
Kaempferol
0.27mg
Myricetin
0.05mg
Quercetin
8.46mg

Nutrients percent of daily need

Calories:746.64kcal
37.33%
Fat:25.77g
39.64%
Saturated Fat:9.13g
57.07%
Carbohydrates:76.79g
25.6%
Net Carbohydrates:61.71g
22.44%
Sugar:14.61g
16.23%
Cholesterol:117.65mg
39.22%
Sodium:1617.85mg
70.34%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:53.55g
107.09%
Vitamin B3:21.61mg
108.06%
Selenium:70.07µg
100.1%
Vitamin C:67.74mg
82.11%
Vitamin B6:1.64mg
82.1%
Phosphorus:781mg
78.1%
Fiber:15.08g
60.32%
Manganese:1.13mg
56.5%
Vitamin B1:0.82mg
54.62%
Folate:194.23µg
48.56%
Potassium:1662.33mg
47.5%
Iron:8.24mg
45.79%
Calcium:424.58mg
42.46%
Vitamin B2:0.72mg
42.24%
Magnesium:144.49mg
36.12%
Copper:0.7mg
35.15%
Vitamin A:1613.75IU
32.27%
Vitamin B5:3.1mg
31.04%
Vitamin K:31.66µg
30.16%
Vitamin E:3.85mg
25.65%
Zinc:3.34mg
22.29%
Vitamin B12:0.63µg
10.54%
Vitamin D:0.28µg
1.89%