Slow Cooker Mexican Chicken Burritos

Blogger Paula Jones from Bell'alimento shows us how to make an easy and versatile Mexican chicken recipe in the slow cooker.

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Prep Time 15 min
Total Time 3 hr 30 min
Servings 4

Ingredients

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

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Directions

1 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.
2 Stir in tomatoes. Place chicken on tomato mixture; sprinkle with salt and pepper.
3 Cover; cook on High heat setting 3 to 4 hours. Stir in black beans. Cover; cook 10 minutes longer or until thoroughly heated.
4 Remove chicken from slow cooker to plate; shred with 2 forks. Return chicken to slow cooker.
5 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.