Chicken-Bean Burritos (Crock Pot)

Submitted by TheFarlands

"Better Homes and Gardens 5-Ingredient Slow-Cooker Recipes cookbook 2004."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 8

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 tomatoes, 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.

Reviews

[Agleysteen]

Delicious! I'm new to crock pot dishes (only the second recipe I've made in my crock pot), but this was great! I used 2 cans of pinto beans (one with jalapeños for an extra kick) instead of the recommended one can. I left the beans whole instead of mashing them. I thought it was going to be a bit too liquidy but when I put the shredded chicken back in it was perfect. I left the cheese out to be a bit healthier and it was still delicious. Definitely enough for plenty of leftovers!

 

[kitty.rock]

This was a very easy and delicious recipe for the crockpot ~ the family just LOVED it, and leftovers were easy to pack up for lunches too! I used a medium salsa instead of the chipotle salsa, and added some smoked paprika and smoky seasoned salt, personal preference. Made for PAC Spring 2009!

 

[MelinOhio]

I had made a big pot of pinto beans and wanted to put them to use for another Dinner, this recipe was perfect, easy and delicious. I did add a packet of Taco seasoning mix to spice it up just a little. Thanks for a great recipe, I think I will have this every time I fix pinto beans.