All Recipes, Chicken, Crock Pot, Slow Cooker

Crock Pot Chicken Burritos Recipe – 5 Points +

A Mexican food lover’s dream, these low calorie crock pot burritos simmer all day, so at dinner time you just assemble and heat quickly in oven to melt the cheese. The tender and juicy chicken is perfectly flavored, and the enchilada sauce and melted cheese give it an extra kick.


  • 1lb skinless, boneless chicken breasts
  • 1 15oz can diced tomatoes
  • 1 large green pepper, thinly sliced
  • 1 4oz can diced chiles
  • 1 packet taco seasoning
  • 8 whole wheat, low carb flour tortillas (I used THESE)
  • 1 15oz can red enchilada sauce
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup reduced fat Mexican-style cheese, shredded


  1. Preheat oven to 400 degrees and spray an 11 x 13 inch baking dish with nonfat cooking spray.
  2. Place chicken, tomatoes, chiles, green peppers, onion, garlic, and taco seasoning packet into a slow cooker and cook on low for about 5-6 hours. Shred chicken with two forks and stir. Drain off excess liquid.
  3. To make burritos, spoon about 3/4 cup burrito mixture down the center of each tortilla. Top with 1 tbsp shredded cheese. Fold up burrito and place in baking dish. Repeat with remaining tortillas.
  4. Pour enchilada sauce over burritos and top with the remaining 1/2 cup shredded cheese.
  5. Place in oven and cook until cheese melts and begins to bubble, about 10-12 minutes.

Preparation time: 15 minute(s)

Cooking time: 6 hour(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: Mexican

Calories: 210

Fat: 7

Protein: 23

Entire recipe makes 8 servings
Serving size is 1 burrito
Each serving = 5 Points +

PER SERVING: 210 calories; 7g fat; 21g carbohydrates; 23g protein; 9g fiber

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