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Slow Cooker Chicken Burritos Recipe

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This recipe for Slow Cooker Chicken Burritos, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Ragsdale
Added: Thursday, August 31, 2006


2 1/2 lbs boneless, skinless chicken thighs
5 cloves garlic crushed
2 tbsp chili powder
2 tbsp olive oil
2 tbsp lime juice
1 tsp salt
1 large jalapeņo, minced or canned
12 low carb tortillas
1 cup shredded lettuce
1 cup shredded cheddar cheese
2/3 cup light sour cream
3/4 cup salsa
1/2 cup chopped fresh cilantro, optional

Place your boneless, skinless thighs in the slow cooker. Mix the garlic, chili powder , olive oil, lime juice, salt, and minced jalapeņo together. Pour over the thighs, and stir to coat. Cover pot, set to low, and cook for 10 hours, or cook on high for 5 hours. --- When time's up, stir with a fork to reduce your chicken to a big pot of tasty chicken shreds! Now, fill each tortilla with 1/3 cup of chicken, top with lettuce, cheese, 1 tbsp sour cream, a generous tbsp salsa, and a sprinkling of cilantro. Wrap and enjoy! --- This is great for a family that has some low carbers and some non-low carbers, just give them regular or (preferably) whole wheat flour tortillas. The chicken keeps well in the fridge and reheats quickly in the microwave for a fast snack! (45 seconds on 70% power is about right for a 1/3 cup serving.)
12 servings. Each serving: Calories 225; Fat 13 gm; Protein 22 gm; Carbohydrates 14 gm; Dietary Fiber; 9 gm; Usable Carbs 5 Gm.




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