Slow Cooker Chicken Verde Burritos
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 758
- Total Fat
- 29
- Saturated Fat
- 13
- Carbohydrates
- 61
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 62
- Cholesterol
- 251
- Sodium
- 1295
- Total: 4 hr 30 min
- Active: 35 min
Ingredients
Chicken:
6 to 7 boneless skinless chicken thighs
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 16-ounce jar salsa verde
Burritos:
1 1/2 cups rice
One 15.5-ounce can black beans
6 large burrito shells
1 head romaine or iceberg lettuce, sliced thin
1 tomato, diced
2 cups grated Cheddar
1/2 cup jarred corn salsa
1/2 cup sour cream
Directions
Special equipment:
a 4- to 6-quart slow cooker- For the chicken: Sprinkle the chicken thighs with the cumin, paprika, salt and pepper. Add the chicken to a 4- to 6-quart slow cooker. Top with the jar of salsa verde. Place the lid on the slow cooker and cook on low for 4 hours.
- Remove the chicken and shred with two forks. Return the chicken to the sauce and leave the slow cooker on warm.
- For the burritos: Cook the rice according to the package instructions. Place the black beans into a small pot and heat through on the stove. Blacken the burrito shells over the open flame of the stove to give them a little extra flavor, if desired. Add a little rice and black beans to the burrito shells, then top with chicken. Add the desired toppings before rolling and enjoying.