Mexican

Slow Cooker Shredded Chicken Burritos is for Dinner.

Slow Cooker Shredded Chicken Burritos takes 5 minutes to prepare.

Slow Cooker Shredded Chicken Burritos takes 360 minutes to cook.

Slow Cooker Shredded Chicken Burritos makes 10 servings.

The ingredients for Slow Cooker Shredded Chicken Burritos are:

2 lbs boneless, skinless chicken breasts
1 jar (about 2 cups) of your favorite salsa
12 6-inch whole-wheat tortillas
3/4 cup fat-free sour cream
2 cups Spanish rice such as Lipton Fiesta Sides

Here is how you make Slow Cooker Shredded Chicken Burritos:

Place chicken breasts in slow cooker. Top with salsa. Cover and cook for 6 hours on Low or 3 hours on High. Remove chicken from slow cooker with a slotted spoon and shred with two forks. Return chicken to slow cooker, mix well. Cover and cook for an additional 10 minutes or until heated through.To make burritos, place about 1/4 cup chicken mixture, 1 tablespoon sour cream, and 2 tablespoons Spanish rice on a whole-wheat tortilla. Serving size: 2 burritos. Makes about 20. Number of Servings: 10Recipe submitted by SparkPeople user THEMNEMOSYNE.

The nutritional information for Slow Cooker Shredded Chicken Burritos is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 339.2

• Total Fat: 4.4 g
• Cholesterol: 54.3 mg
• Sodium: 758.8 mg
• Total Carbs: 45.5 g
• Dietary Fiber: 2.4 g
• Protein: 26.6 g

Slow Cooker Shredded Chicken Burritos is Mexican cuisine.

The dietary needs meet for Slow Cooker Shredded Chicken Burritos is Low Fat