Mar 30, 2011

Slow Cooker Chicken Burritos

1 clove garlic, 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 t. chili powder
1/2 t. table salt
1/4 t. dried oregano, crushed
1/4 t. black pepper
1 lb. chicken, cut into bite-size pieces
3/4 c chicken broth
12 whole wheat tortillas
3/4 c 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 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.

*submitted by Jenny Kosin (and Caroline) from

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