Slow Cooked Chicken and Bean Burritos |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 12 |
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Here's a delicious dinner idea that fits right into your busy day . . . it takes just 10 minutes to prep, and then the slow-cooker does all the cooking for you. At dinner time, you just take the cover off and serve. Ingredients:
1 (10.75 ounce) can campbell's® condensed cheddar cheese soup |
1 teaspoon garlic powder |
2 tablespoons chili powder |
16 skinless, boneless chicken thighs, cut into 1-inch pieces |
1 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can pinto beans, rinsed and drained |
12 (8 to 10 inch) flour tortillas, warmed |
chopped lettuce |
chopped tomato |
Directions:
1. Stir the soup, garlic powder, chili powder and chicken in a 3 1/2- to 4-quart slow cooker.
2. Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through.
3. Mash the beans with a fork in a medium bowl and stir into the chicken mixture. Spoon about 1/2 cup of the chicken mixture down the center of each tortilla. Top with the lettuce and tomato. Fold the tortillas around the filling.
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