Slow Cooker Mango Salsa Chicken Burritos
The recipe Slow Cooker Mango Salsa Chicken Burritos could satisfy your Mexican craving in around 4 hours and 10 minutes. One serving contains 114 calories, 17g of protein, and 2g of fat. This gluten free, dairy free, paleolithic, and primal recipe serves 6 and costs $1.06 per serving. 135 people have tried and liked this recipe. Plenty of people really liked this main course. Head to the store and pick up salsa, cumin, skinless boneless chicken breasts, and a few other things to make it today. It is brought to you by Oh Sweet Basil. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is solid. Similar recipes include Slow Cooker Mango Salsa Chicken, Slow-Cooker Mexican Chicken Burritos, and Grilled Salmon Burritos With Mango/cucumber Salsa.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 240 minutes
Ingredients:
1 Teaspoon Chili Powder
1 Teaspoon Cumin (more if you like a little more spicy bite)
1 Clove of Garlic, minced
¼ Teaspoon Ground Coriander
2-3 cups Mango Salsa or Pineapple Salsa (depending on how big the breasts are, you want them to be fully covered)
4 Boneless, skinless Chicken Breasts
Equipment:
slow cooker
Cooking instruction summary:
Place the chicken in the slow cooker. Add all ingredients over the top. Cook on high 3 hours or low for 5 hours, shred chicken and return to crock pot for another hour, for a total of 4 or 6 hours. You can also use frozen chicken and increase the time by 1 hour.Serve over rice or burrito style as shown.
Step by step:
1. Place the chicken in the slow cooker.
2. Add all ingredients over the top. Cook on high 3 hours or low for 5 hours, shred chicken and return to crock pot for another hour, for a total of 4 or 6 hours. You can also use frozen chicken and increase the time by 1 hour.
3. Serve over rice or burrito style as shown.
Nutrition Information:
covered percent of daily need
