Dark's Kitchen
Serves 12, 1 burrito per serving


1 clove garlic, minced
1 small red onion, chopped
1 14 1/2 oz. can diced tomatoes, with chilies
1 15 oz. can kidney beans, rinsed and drained
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp dried oregano, crushed
1/4 tsp black pepper
1 lb skinless, boneless, chicken thighs, cut into bite-size pieces
3/4 C chicken broth
12 medium whole wheat tortillas, 6 to 7 inch size
3/4 C reduced-fat Mexican-style cheese, shredded


Place garlic, onion, tomatoes, beans, chili powder, salt, oregano, and pepper, in a 3 quart crock pot. Stir well.

Add chicken and broth.

Cook on low for 5 hours.

Drain off liquid.

Spoon 1/2 C burrito mixture down center of each tortilla.

Top with 1 Tbsp cheese.

Fold bottom 1/3 of tortilla to center. Fold left and fold right sides to center, covering filling.

Repeat with remaining ingredients.

Serve with salsa, reduced-fat, or fat-free sour cream (could affect SmartPoints value).
Crock Pot Chicken Burritos
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