Slow Cooked Chicken and Bean Burritos

4 Reviews

Prep: 10 min
Cook: 6 hr
Ready In: 6 hr 10 min

“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.” - by Campbell's Kitchen

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup
1 teaspoon garlic powder
2 tablespoons chili powder
16 skinless, boneless chicken thighs, cut into 1-inch pieces
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
12 (8 to 10 inch) flour tortillas, warmed
Chopped lettuce
Chopped tomato

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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.

Nutrition

Amount Per Serving (12 total)

Calories
545 cal
27%

Fat
22.2 g
34%

Carbs
50.7 g
16%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

Leigh

Apr. 3, 2012

"Very good and so easy! We used refried beans instead of pintos and cut up chicken breast tenders instead of thighs. We will definitely make this again!..." See more"

PULLEYHEATHER

Apr. 15, 2013

"This was quite good and super easy. I wasn't sure about using that soup, but it was very nice. Tasted great!..." See more"

SamandAubreysmom

Feb. 5, 2013

"this is so good! I love to double my batch and freeze the leftovers for an easy meal for another night! We also like to add rice to it...." See more"

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