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Slow Cooked Chicken and Bean Burritos

Slow Cooked Chicken and Bean Burritos

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



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


  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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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!


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

Jillian Patrick

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.