SLOW-COOKER MEXICAN CHICKEN BURRITOS

Slow-Cooker Mexican Chicken Burritos image

Provided by By Paula Jones

Categories Entree

Time 3h30m

Yield 4

Number Of Ingredients 12

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1 large onion, chopped (1 cup)
1 red bell pepper, chopped
1 jalapeño chile, seeded, finely chopped
3 cloves garlic, finely chopped
2 tablespoons canola or vegetable oil
1 carton (26.46 oz) chopped tomatoes or 1 can (28 oz) diced tomatoes
4 boneless skinless chicken breasts (about 1 1/4 lb)
Salt and pepper to taste
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1 cup shredded Mexican cheese blend (4 oz)
1 to 2 tablespoons coarsely chopped fresh cilantro

Steps:

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix onion, bell pepper, jalapeño, garlic and oil. Cover; cook on High heat setting 5 minutes.
Stir in tomatoes. Place chicken on tomato mixture; sprinkle with salt and pepper.
Cover; cook on High heat setting 3 to 4 hours. Stir in black beans. Cover; cook 10 minutes longer or until thoroughly heated.
Remove chicken from slow cooker to plate; shred with 2 forks. Return chicken to slow cooker.
To serve, spoon chicken mixture onto center of each warmed tortilla; top with cheese and cilantro. Fold bottom third of tortilla over filling; fold sides in toward center, leaving top open. Secure with toothpicks, if necessary.

Nutrition Facts : ServingSize 1 Serving