Slow-Cooker Chicken Burritos

Review from Boxer Fan: I wasn't a huge fan of these.  They smelled great while they were cooking, but they just didn't have a whole lot of flavor.  If I made it again I would probably add some cayenne pepper to the recipe, but I probably won't make it again.  I served these with salad and refried black beans, and I topped them with some low fat cheese and greek yogurt.  Greek yogurt makes a great substitute for sour cream.

Ingredients

	1 clove(s) (medium) garlic clove(s), minced
	1 small red onion(s), chopped
	14 1/2 oz canned diced tomatoes, with chiles
	15 oz canned kidney beans, drained and rinsed
	1/2 tsp chili powder
	1/2 tsp table salt
	1/4 tsp dried oregano, crushed
	1/4 tsp black pepper
	1 pound(s) skinless chicken thigh(s), cut into bite-size pieces
	3/4 cup(s) canned chicken broth
	12 medium whole wheat tortilla(s), about 7-inches in diameter each
	3/4 cup(s) shredded reduced-fat Mexican-style cheese

Instructions

• Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
  
• To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving.

Notes

You can microwave the burritos, seam-side down, for 30 seconds, if desired.