Slow Cooker Creamy Chicken Burritos
Created by NELady on May 4, 2023
- Servings: 6-8
- Prep Time: 5m
- Cook Time: 8h
- Recipe #40593
Ingredients
- 3 large boneless, skinless chicken breasts
- 15 ounces corn, drained & rinsed
- 15 ounces kidney beans, drained & rinsed
- 15 ounces pinto beans, drained & rinsed
- 15 ounces black beans, drained & rinsed
- 24 ounces mild Pace Picante salsa (or use your favorite salsa)
- 1 packet taco seasoning (ounces vary by brand, I use Lawry's)
- 8 ounces cream cheese, cubed
- Large flour tortillas (if using)
How to Make
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Step 1: Add all ingredients except cream cheese and flour tortillas to slow cooker.
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Step 2: Set slow cooker to low; cook 6-8 hours, or until chicken easily shreds.
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Step 3: Remove chicken from slow cooker and shred (or shred in the cooker, to save dishes); return chicken to slow cooker if you shredded outside the slow cooker.
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Step 4: Add cubed cream cheese and stir well; cook 15 minutes or until cheese melts and mixes well. The chicken will be coated and creamy.
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Step 5: Fill tortilla with chicken mixture and fold into a burrito. Enjoy!
Nutritional Facts
- Serving Size: 1 (525.5 g)
- Calories 1077.8
- Total Fat - 13.3 g
- Saturated Fat - 5.8 g
- Cholesterol - 80.7 mg
- Sodium - 1188.3 mg
- Total Carbohydrate - 171.2 g
- Dietary Fiber - 42.6 g
- Sugars - 10.2 g
- Protein - 75 g
- Calcium - 611 mg
- Iron - 12.7 mg
- Vitamin C - 14.2 mg
- Thiamin - 1.4 mg