Chicken-Bean Burritos (Crock Pot) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Better Homes and Gardens 5-Ingredient Slow-Cooker Recipes cookbook 2004. Ingredients:
2 lbs boneless skinless chicken breasts |
1 (15 ounce) can pinto beans, undrained |
1 (16 ounce) bottle chipotle salsa |
8 (10 inch) flour tortillas, warmed |
1 1/2 cups shredded monterey jack cheese (6 oz) |
shredded lettuce |
1 tomato, chopped |
sour cream |
Directions:
1. Place chicken and beans in crock pot. Pour salsa over chicken and beans.
2. Cover and cook on low-heat for 5 to 6 hours or on high for 2 to 3 hours.
3. Transfer chicken to cutting board. Using two forks, shred the chicken. Use a potato masher to mash beans in crock pot. Return chicken to cooker, stir in cheese to combine.
4. Divide chicken among tortillas, top with lettuce, tomato, sour cream, etc.
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