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Slow-Cooker Mexican Chicken Burritos

  • Prep 15 min
  • Total 3 hr 30 min
  • Servings 4
  • Pinterest
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This Tex-Mex favorite is unbelievably easy to make at home, thanks to your handy slow cooker. Just 15 minutes of prep in the morning, and you can come home to better-than-takeout for dinner. MORE + LESS -

Paula Jones
May 16, 2012

Ingredients

1
large onion, chopped (1 cup)
1
red bell pepper, chopped
1
jalapeño chile, seeded, finely chopped
3
cloves garlic, finely chopped
2
tablespoons canola or vegetable oil
1
carton (26.46 oz) chopped tomatoes or 1 can (28 oz) diced tomatoes
4
boneless skinless chicken breasts (about 1 1/4 lb)
Salt and pepper to taste
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1
cup shredded Mexican cheese blend (4 oz)
1
to 2 tablespoons coarsely chopped fresh cilantro

Steps

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  • 1
    Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix onion, bell pepper, jalapeño, garlic and oil. Cover; cook on High heat setting 5 minutes.
  • 2
    Stir in tomatoes. Place chicken on tomato mixture; sprinkle with salt and pepper.
  • 3
    Cover; cook on High heat setting 3 to 4 hours. Stir in black beans. Cover; cook 10 minutes longer or until thoroughly heated.
  • 4
    Remove chicken from slow cooker to plate; shred with 2 forks. Return chicken to slow cooker.
  • 5
    To serve, spoon chicken mixture onto center of each warmed tortilla; top with cheese and cilantro. Fold bottom third of tortilla over filling; fold sides in toward center, leaving top open. Secure with toothpicks, if necessary.

Expert Tips

Chopped avocado and salsa are other tasty toppings for these burritos.

The chicken mixture is also delicious served over rice.

If you like things spicy, leave the seeds in the jalapeño.

Nutrition Information

No nutrition information available for this recipe

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