Healthy Scoopable Slow-Cooker Chicken Burritos Recipe

Apr 7 2016
Love cheesy chicken burritos, rice, and beans -- but not all the calories that tend to come with 'em? This all-natural recipe (made with cauliflower rice) is exactly what you need!

Hungry Girl's Healthy Scoopable Slow-Cooker Chicken Burritos Recipe

Print Scoopable Slow-Cooker Chicken Burritos Print

1/8th of recipe (about 1 cup): 213 calories, 4g total fat (1.5g sat. fat), 647mg sodium, 18g carbs, 5.5g fiber, 4.5g sugars, 26g protein

Prep: 15 minutes
Cook: 3 - 4 hours on high or 7 - 8 hours on low, plus 55 minutes


1 1/2 lbs. raw boneless skinless chicken breast

1/4 tsp. black pepper

1/2 tsp. salt

1 cup chopped onion

One 15-oz. can black beans, drained and rinsed

One 14.5-oz. can diced tomatoes, drained

One 4-oz. can diced green chiles, drained

1 1/2 cups reduced-sodium chicken broth

1 tbsp. chili powder

1 tbsp. ground cumin

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. paprika

5 cups roughly chopped cauliflower

1/2 cup shredded reduced-fat Mexican-blend cheese

Optional seasonings: additional salt and black pepper


Place chicken in a slow cooker, and season with pepper and 1/4 tsp. salt. Top with onion, beans, tomatoes, and green chiles.

Add broth and seasonings, including remaining 1/4 tsp. salt. Gently stir.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the slow cooker, and mix well.

Pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches as needed. Add cauliflower rice to the slow cooker, and stir to mix.

If cooking on low heat, increase heat to high.

Cover and cook for 55 minutes, or until cauliflower rice is tender.

Serve with a slotted spoon, draining the liquid. Sprinkle each serving with 1 tbsp. cheese.


4 Fantastic Ways to Enjoy This Recipe

You know, besides straight from your fork...

On a salad: Spoon a serving over a pile of chopped romaine or shredded iceberg (or your lettuce of choice). So much flavor, you won't even need dressing!

In a whole-wheat tortilla: Wrap it up, burrito style. Look for natural tortillas with low calorie counts, like La Tortilla Factory Whole Wheat Organic Tortillas. Or DIY: Hungry Girl Clean & Hungry has a recipe for 78-calorie tortillas with only three main ingredients!

In lettuce cups: Crisp lettuce leaves are the perfect vehicle for a shredded-chicken dish. Go for medium-large leaves from a round head of lettuce, like iceberg or butter lettuce.

Omelette style: Cook up an egg-white "pancake" in a skillet, and wrap it around your chicken goodies. Or just scramble your whites, and stir in the chicken. Now that's how you get a burrito fix at breakfast...

Chew on this:

Today, April 7th, is World Health Day. This year's campaign focuses on beating diabetes. Click for a quiz to test your knowledge!

Scoopable Slow-Cooker Chicken Burritos for everyone! Click "Send to a Friend" to share this spectacular recipe...


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