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Slow Cooked Chicken and Bean Burritos

Slow Cooked Chicken and Bean Burritos

  • Prep

    10 m
  • Cook

    6 h
  • Ready In

    6 h 10 m
Campbell's Kitchen

Campbell's Kitchen

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 545 kcal
  • 27%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 50.7g
  • 16%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 936 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Stir the soup, garlic powder, chili powder and chicken in a 3 1/2- to 4-quart slow cooker.
  2. Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through.
  3. 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.
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Reviews

Leigh
5

Leigh

4/3/2012

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!

PULLEYHEATHER
1

PULLEYHEATHER

4/15/2013

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

Jillian Patrick
1

Jillian Patrick

2/5/2013

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.

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