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Chicken Bean Burritos (crockpot) -- w

Source of Recipe

BH&G 5 Ingredient Slow Cooking
Chicken Bean Burritos (crockpot) -- w

Alert! High saturated fat (5 gm) and sodium (662 mg) recipe!
Serves: 8

2 lb. skinless, boneless chicken breast halves
1 15-oz. can pinto beans in chili sauce, undrained
1 16-oz. bottle salsa w/chipotle peppers
8 10-in. flour tortillas, warmed
1-1/2 c. shredded Monterey Jack Cheese (6-oz.)
Optional: Shredded lettuce, chopped tomato, and/or sour cream


Place chicken and beans in a 3-1/2-qt. slow cooker. Pour salsa over chicken and beans. Cover and cook on LOW for 5-6 hours – or – on HIGH for 2-1/2 to 3 hours.

Transfer chicken to a cutting board. Using 2 forks; gently shred the chicken. Using a potato masher, slightly mash beans in cooker. Return shredded chicken to cooker; stirring to combine.

Divide chicken mixture evenly among warmed tortillas. Top with shredded cheese. Fold bottom edge of each tortilla over filling. Fold in sides just until they meet. Roll up from the bottom. If necessary, secure with toothpicks. If desired, serve with Optional items.


One burrito w/o optional items equal: 400 calories…12 gm fat (5 gm saturated)…84 mg cholesterol…662 mg sodium…34 gm carbohydrate…5 gm fiber…38 gm protein +++WWP:8