Slow Cooked Chicken & Bean Burritos
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.
Share Recipe
Cooking Directions
- Stir the soup, garlic powder, chili powder and chicken in a 3 1/2- to 4-quart slow cooker.
- Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through.
- 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.
Ingredients
- 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
- 1 teaspoon garlic powder
- 2 tablespoons chili powder
- 2 pounds boneless, skinless chicken thigh, cut into 1-inch pieces
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 can (about 15 ounces) pinto beans, rinsed and drained
- 12 flour tortilla (8- to 10-inch), warmed
- 0.75 cup chopped lettuce
- 0.75 cup Chopped tomato