Slow Cooker Chicken Burritos

Total Time: 5 hrs 45 mins Preparation Time: 15 mins Cook Time: 5 hrs 30 mins

Ingredients

• Servings: 6
• 1 lb boneless skinless chicken breast
• 2 tablespoons chicken broth
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 jalapenos, seeded and chopped
• 1 cup frozen corn
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground cumin
• 2 tablespoons lime juice
• 1 teaspoon dried oregano
• 1 red bell pepper, cut into thin slices
• 1 green bell pepper, cut into thin slices
• 3 tablespoons fresh cilantro, chopped
• 6 flour tortillas (10-inch)
• ripe tomato
• sour cream (i use reduced fat)
• lettuce
• monterey jack cheese

Recipe

• 1 place chicken on a cutting board and chop into bite-sized strips. place in a crockpot on high.
• 2 stir in the broth, onion, garlic, jalapenos, corn, salt, pepper, chili powder, cayenne pepper, cumin, lime juice, oregano, and cilantro.
• 3 simmer on high for 5 hours.
• 4 remove chicken from crockpot and shred with two forks; and place back into crock pot.
• 5 place sliced red and green pepper into crock pot, cover and cook another 30 minutes (we still like to have a little crispness to our peppers so if you want them softer cook longer)
• 6 place equal portions of chicken mixture in the center of the tortillas. sprinkle with whatever toppings you prefer, such as diced tomatoes, sour cream, lettuce and cheese.
• 7 fold burrito up 2/3 of the way to the other side over the chicken mixture. fold sides in towards the center.