Crock Pot Wet Chicken Burritos
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 (15 oz) can no salt added tomato sauce
  • 2 tsp taco seasoning
  • 1 (4 oz) can diced green chiles
  • 2 lbs boneless, skinless chicken breasts
  • 1 cup dry instant brown rice
  • juice of 1 lime
  • ½ cup cilantro, minced
  • 6 whole wheat burrito-sized tortillas (I use La Tortilla Factory's)
  • 1 cup part-skim pepperjack cheese, shredded
  • 2 tomatoes, diced
  • ½ head of lettuce, chopped
  1. In a crock pot, combine the tomato sauce, taco seasoning, and green chiles; stir. Add the chicken to the crock pot and turn to coat in the sauce. Turn the crock pot to low and cook 6-8 hours.
  2. Preheat oven to 400 F.
  3. Remove chicken from crock pot and shred between two fork; transfer to a large bowl and top with 3-4 tablespoons sauce from the crock pot. Reserve remaining sauce in the crock pot and turn crock pot to high.
  4. Cook the rice according to package directions. Once cooked and hot, stir in the lime juice and cilantro; keep warm.
  5. In each tortilla, add ⅓ cup rice and about 5 ounces of shredded chicken. Roll the burritos, folding in the sides to contain the filling. Place the burritos seam side down on a baking sheet. Bake for 5-10 minutes or until tops begin to brown.
  6. Top each burrito with about ¼ cup reserved sauce from the crock pot, a few tablespoons of cheese, tomato, and lettuce. Serve immediately.
Nutrition Information
Serving size: 1 burrito Calories: 415 Fat: 9.5 Carbohydrates: 39.8 Sugar: 5.8 Sodium: 682 Fiber: 15.2 Protein: 52.2 Cholesterol: 87
Recipe by Prevention RD at