Ww Slow Cooker Chicken Burritos

Ingredients

• 1 medium garlic clove, minced
• 1 small red onion, chopped
• 14 1/2 ounces diced tomatoes with green chilies
• 15 ounces canned kidney beans, drained and rinsed
• 1/2 teaspoon chili powder
• 1/2 teaspoon table salt
• 1/4 teaspoon dried oregano, crushed
• 1/4 teaspoon black pepper
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 3/4 cup canned chicken broth
• 12 medium whole wheat tortillas, about 7-inches in diameter each
• 3/4 cup reduced-fat Mexican cheese blend, shredded

Directions

1. 1

   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).

2. 2

   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.

3. 3

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

4. 4

   Serve with salsa and reduced-fat or fat-free sour cream (could affect POINTS values).