Slow-Cooker Chicken Burritos

Review from Boxer Fan: I wasn't a huge fan of these.  They smelled great while they were cooking, but they just didn't have a whole lot of flavor.  If I made it again I would probably add some cayenne pepper to the recipe, but I probably won't make it again.  I served these with salad and refried black beans, and I topped them with some low fat cheese and greek yogurt.  Greek yogurt makes a great substitute for sour cream.

Ingredients

	1 clove(s) (medium) garlic clove(s), minced
	1 small red onion(s), chopped
	14 1/2 oz canned diced tomatoes, with chiles
	15 oz canned kidney beans, drained and rinsed
	1/2 tsp chili powder
	1/2 tsp table salt
	1/4 tsp dried oregano, crushed
	1/4 tsp black pepper
	1 pound(s) skinless chicken thigh(s), cut into bite-size pieces
	3/4 cup(s) canned chicken broth
	12 medium whole wheat tortilla(s), about 7-inches in diameter each
	3/4 cup(s) shredded reduced-fat Mexican-style cheese

Instructions

• Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
  
• To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving.

Notes

You can microwave the burritos, seam-side down, for 30 seconds, if desired.

Skinny Slow-Cooker Pernil (Roast Pork)

Points plus: 4

Serving: 4 oz

* 3 lb pork shoulder blade roast, lean, all fat removed
* 4-5 cloves garlic, crushed
* 1 tbsp coarse salt
* 1/2 tsp oregano
* 1/2 tbsp cumin
* 1/4 tsp crushed black pepper
* 3 oranges, juice of (1/2 cup)
* 2 limes, juice of

Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining ingredients and pour over pork. Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.

The next day, remove the crock pot and cook on low, 8 hours.

After 8 hours, remove pork andshred using two forks. Removeliquid from crock pot and add pork back to crock. Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more). Let it cook another 15-30 minutes.