Slow Cooked Chicken and Bean Burritos Recipe

Slow Cooked Chicken and Bean Burritos Recipe

  • 1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup
  • 1 teaspoon garlic powder
  • 2 tablespoons chili powder
  • 16 skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 12 (8 to 10 inch) flour tortillas, warmed
  • Chopped lettuce
  • Chopped tomato
  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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