12 servings
1 medium clove garlic, minced
1 small red onion, chopped
1 can (14 1/2 oz) diced tomatoes with chiles
1 can (15 oz) kidney beans, drained and rinsed
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp dried oregano, crushed
1/4 tsp black pepper
1 pound boneless, skinless chicken thighs, cut into bite sized pieces
3/4 cup chicken broth
12 medium tortillas
3/4 cup shredded Mexican cheese blend
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). To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 Tbsp of cheese.
I got this recipe from http://www.weightwatchers.com
[...] 7Slow cooker chicken burritos & salad [...]