Chicken and Bean Burritos

2 pounds skinless, boneless chicken breast halves
1 15-ounce can pinto beans in chili sauce
1 16-ounce bottle salsa with chipotle peppers
8 10-inch flour tortillas, warmed
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
Shredded lettuce, chopped tomato, and dairy sour cream

In a 3 1/2 quart slow cooker place chicken and undrained beans. Pour salsa over chicken and beans.

Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 hours.

Remove chicken breast halves from cooker. On a cutting board use 2 forks to shred chicken into bite-size pieces. Using a potato masher, mash beans slightly in slow cooker. Return chicken to cooker, stirring to mix.

Serve with warmed tortillas, lettuce, tomato and sour cream.

Leave a Reply

CROCK-POT® is a registered trademark of Sunbeam Products, Inc., doing business as Jarden Consumer Solutions. is not associated with Sunbeam Products or Jarden Consumer Solutions. All trademarks, noted or otherwise, are the properties of their respective owners.