Slow Cooker Low-Carb High-Protein Burritos

On a quest to add more convenient high-protein low-carb food options into the house. This recipe is going on the list.

LLM prompt:

You are a Registered Dietitian Nutritionist with a board certification in sports dietetics. Create a high-protein, low-saturated fat burrito filling recipe with the following parameters:

Equipment: Slow cooker only, no additional pans.

Ingredients: Focus on whole foods and convenient preparation. Include a primary protein source plus optional protein/flavor boosts like Greek yogurt. Exclude beans. Offer a medium spice level.

Prep Focus: Emphasize the absolute easiest, time-saving prep methods possible.

Output: Detail ingredients with specifics, then provide numbered recipe steps with efficiency prioritized

Low-Carb, High-Protein Creamy Chicken and Quinoa Burritos

Print Recipe

High-protein, low-carb chicken burritos packed with flavor and made effortlessly in your slow cooker. Perfect for busy weeknights or meal prep!

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Course Main Course

Keyword burrito, high protein

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Servings 8 burritos

Equipment

• 1 slow cooker

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1 cup low-sodium chicken broth
• 1 10 oz can diced green chiles, drained
• 1 whole red bell pepper diced
• 1 cup quinoa
• 1 cup Greek yogurt
• 2 tablespoons low-sodium taco seasoning
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 Low-carb tortillas
• 1 cup reduced-fat shredded cheese e.g., cheddar, Mexican blend, or mozzarella

Instructions

• Combine Ingredients: In a slow cooker, layer chicken thighs, quinoa, diced bell pepper, and green chiles. Season with taco seasoning, chili powder, cumin, salt, and pepper. Pour chicken broth over the top.
• Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and quinoa is cooked.
• Shred and Mix: Shred the chicken directly in the slow cooker and stir to mix well with the quinoa and vegetables.
• Creamy Addition: Stir in Greek yogurt until the mixture is creamy and well combined.
• Cheese Integration: Stir in the reduced-fat shredded cheese until melted and integrated into the filling.
• Serve or Freeze: Spoon the filling into low-carb tortillas, roll up, and serve. For freezing, wrap each burrito in parchment paper and foil, then store in freezer bags.