Mexican

Slow Cooker Chicken Burrito takes 5 minutes to prepare.

Slow Cooker Chicken Burrito takes 400 minutes to cook.

Slow Cooker Chicken Burrito makes 8 servings.

The ingredients for Slow Cooker Chicken Burrito are:

3 chicken breasts
1 jar salsa
1 lb bag of frozen corn
1 can refried beans
1 cup shredded cheddar cheese
1/2-1 cup water

Optional:
Sour Cream
Tortillas or Brown Rice

Here is how you make Slow Cooker Chicken Burrito:

6-8 ServingsPut Corn, 1/2 jar of salsa and beans in the bottom of the crockpot, place chicken breast on top and pour the remainder of the salsa on the top. Pour desired amount of water over mixture.Cook on low 6-8 hours. When finished, shred chicken and sprinkle entire meal with shredded cheese. Place a spoonful or 2 of mixture in a tortilla, top with a dollop of sour cream and enjoy.Can also serve over rice instead. Also, the original recipe I had called for black beans (instead of the refried beans) and canned corn (I used frozen instead). Play around and change the ingredients up to your liking.Number of Servings: 8Recipe submitted by SparkPeople user ASPOTTR.

The nutritional information for Slow Cooker Chicken Burrito is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 215.2

• Total Fat: 2.5 g
• Cholesterol: 54.3 mg
• Sodium: 717.9 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 4.4 g
• Protein: 28.7 g

Slow Cooker Chicken Burrito is Mexican cuisine.