Slow Cooker Chicken Burritos

Ingredients

• 1 clove(s) (medium) garlic clove(s), minced
• 1 small uncooked red onion(s), chopped
• 14 1/2 oz canned diced tomatoes, with chilies
• 15 oz canned kidney beans, rinsed and drained
• 1/2 tsp chili powder
• 1/2 tsp table salt
• 1/4 tsp dried oregano, crushed
• 1/4 tsp black pepper
• 1 pound(s) uncooked skinless boneless chicken thigh(s), cut into bite-size pieces
• 3/4 cup(s) canned chicken broth
• 12 medium whole wheat tortilla(s), 6 to 7 inches each
• 3/4 cup(s) shredded reduced-fat Mexican-style cheese

Instructions

1. Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
2. To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients.

Notes

Yields 1 burrito per serving.

You can microwave the burritos, seam-side down, for 30 seconds, if desired.

Serve with salsa and reduced-fat or fat-free sour cream (could affect PointsPlus values).