Slow Cooker Butter Chicken Burritos

Serves 10
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Directions

  1. 1Caramelize some onions in a pan.
  2. 2Caramelize some onions in a pan.
  3. 3Caramelize some onions in a pan.
  4. 4Add in the tomatoes, garam masala, turmeric, salt, smoked paprika, minced garlic, minced ginger, greek yogurt, cashews and cook for a few minutes.
  5. 5Add in the tomatoes, garam masala, turmeric, salt, smoked paprika, minced garlic, minced ginger, greek yogurt, cashews and cook for a few minutes.
  6. 6Add in the tomatoes, garam masala, turmeric, salt, smoked paprika, minced garlic, minced ginger, greek yogurt, cashews and cook for a few minutes.
  7. 7Put it all in a blender cup and run it until everything is completely smooth.
  8. 8Put it all in a blender cup and run it until everything is completely smooth.
  9. 9Put it all in a blender cup and run it until everything is completely smooth.
  10. 10Put some chicken breast in a slow cooker.
  11. 11Put some chicken breast in a slow cooker.
  12. 12Put some chicken breast in a slow cooker.
  13. 13Cover it with the sauce and cook it on high for about 3-4 hours.
  14. 14Cover it with the sauce and cook it on high for about 3-4 hours.
  15. 15Cover it with the sauce and cook it on high for about 3-4 hours.
  16. 16Shred up the chicken, add some cilantro, and give it a good mix.
  17. 17Shred up the chicken, add some cilantro, and give it a good mix.
  18. 18Shred up the chicken, add some cilantro, and give it a good mix.
  19. 19Assemble with a low calorie tortilla, some rice, butter chicken.
  20. 20Assemble with a low calorie tortilla, some rice, butter chicken.
  21. 21Assemble with a low calorie tortilla, some rice, butter chicken.
  22. 22Cover the burritos with aluminum foil.
  23. 23Cover the burritos with aluminum foil.
  24. 24Cover the burritos with aluminum foil.

Ingredients

  • 60 oz Chicken Breast
  • 60 oz Chicken Breast
  • 60 oz Chicken Breast
  • 2 Tbsps Light Butter
  • 2 Tbsps Light Butter
  • 2 Tbsps Light Butter
  • 1 Cup Diced White Onion
  • 1 Cup Diced White Onion
  • 1 Cup Diced White Onion
  • 1 Cup Diced Canned Tomatoes
  • 1 Cup Diced Canned Tomatoes
  • 1 Cup Diced Canned Tomatoes
  • 1 Tbsp Garam Masala
  • 1 Tbsp Garam Masala
  • 1 Tbsp Garam Masala
  • 2 Tbsps Turmeric
  • 2 Tbsps Turmeric
  • 2 Tbsps Turmeric
  • 2 Tbsps Salt
  • 2 Tbsps Salt
  • 2 Tbsps Salt
  • 2 Tbsps Smoked Paprika
  • 2 Tbsps Smoked Paprika
  • 2 Tbsps Smoked Paprika
  • 2 Tbsps Minced Garlic
  • 2 Tbsps Minced Garlic
  • 2 Tbsps Minced Garlic
  • 2 Tbsps Minced Ginger
  • 2 Tbsps Minced Ginger
  • 2 Tbsps Minced Ginger
  • 0.5 Cup Greek Yogurt (0% Fat)
  • 0.5 Cup Greek Yogurt (0% Fat)
  • 0.5 Cup Greek Yogurt (0% Fat)
  • 1 oz Cashews (Or Cashew Butter)
  • 1 oz Cashews (Or Cashew Butter)
  • 1 oz Cashews (Or Cashew Butter)
  • 1.5 Cups Dry White Rice
  • 1.5 Cups Dry White Rice
  • 1.5 Cups Dry White Rice
  • 2.5 Cups Chicken Bone Broth (Or Water)
  • 2.5 Cups Chicken Bone Broth (Or Water)
  • 2.5 Cups Chicken Bone Broth (Or Water)
  • 0.5 Cup Diced Cilantro
  • 0.5 Cup Diced Cilantro
  • 0.5 Cup Diced Cilantro
  • 10 Low Calorie Tortillas
  • 10 Low Calorie Tortillas
  • 10 Low Calorie Tortillas

Equipment

panblender cupblenderslow cookeraluminum foil

Tips

  • To reheat the burritos from frozen, follow these steps. Wrap in a wet paper towel, microwave for around 5-6 minutes, and if you like it crispy, toast it on a pan for a few minutes on each side.