Slow cooker chicken burritos
1 large clove(s), minced
1 small, chopped
Canned diced tomatoes
14½ oz, with chiles
Canned kidney beans
15 oz, drained and rinsed
¼ tsp(s), crushed
Uncooked boneless skinless chicken thigh(s)
1 pound(s), cut into bite-size pieces, boneless
Canned chicken broth
Whole wheat tortilla(s)
12 medium, about 7-inches in diameter each
Shredded reduced-fat Mexican-style cheese
- 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 centre of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to centre. Fold left side to centre; fold right side to centre, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving.