Easy Dinner: Slow-Cooker Santa Fe Burritos

Before I begin, let me just say these are easily one of my family’s top 5 slow-cooker meals.

I know it’s spring and I’m supposed to put my slow cooker away, but, honestly, this is the busiest time of the year for our family and I need it now more than ever. We have had some kind of activity every single night for the past month, and I don’t see it slowing down one bit until school is out.

My name is Lindsay and the slow cooker is STILL my best friend, even in late April. There, I said it.

I made these on a day when my parents were flying in from Hawaii and I knew they’d be starving, but they had exactly 15 minutes to dump their suitcases, freshen up and eat something before we whisked them off to kid activities. Because you can prep and make everything early, these were the perfect casual dinner and the flavors are amazing. (They only get better the next day too.) Did I mention these are healthy too?

THe kids loved these, minus the cayenne. I add mine at the end after I’ve portioned theirs out.

Easy Dinner: Slow-Cooker Santa Fe Burritos

Easy Dinner: Slow-Cooker Santa Fe Burritos


1 cup chicken broth

15 oz can black beans, rinsed and drained

8 oz frozen corn

14.4 oz can diced tomatoes with mild green chilies, drained

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp cayenne pepper (to taste)

1 1/2 lbs boneless, skinless chicken breast

3 scallions, chopped

1/4 cup chopped fresh cilantro

Burrito wraps (I use Jalapeno Cheddar flavor)


Combine chicken broth, beans, corn, tomatoes, garlic powder, onion powder, cumin and cayenne pepper in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 5-6 hours or on high for 2-3 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning as needed.

Use a slotted spoon to remove chicken from juices and place on burrito wrap. Sprinkle with green onion and cilantro. Roll up, burrito-style. Can be served warm or cold.


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