Slow Cooker Recipe: Tex-Mex Style Chicken and Bean Burritos

Today my son, Jackson, is 5 weeks and 1 day old. That means that I do not have much hands-on time to make food. I have been scouring the internet for slow-cooker meals that appeal to my tastes, and this one is a winner!

This recipe is from Martha, and according to the recipe it is served in a bowl, like a chili or stew. We chose to use it in a burrito--SO good! My husband, a burrito addict, said it may have been the best burrito he's ever had. I read many of the reviews on her website, some people complained that theirs burned, others that the beans didn't cook. It seems to me that these issues are a result of their slow cookers. I made it according to the recipe in my (relatively new) slow cooker and it worked just fine.

I made a few changes, but other than that I followed all of her directions!

Ingredients:
1 cup dried pinto beans or black beans, rinsed
1 jar (1 1/2 cups) mild or medium salsa
2 TB chopped canned chipotle chiles in adobo sauce
1 1/4 cups chicken broth
salt and pepper
2 large boneless, skinless chicken breasts
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped

For serving: sour cream, shredded cheese, avocado, cilantro, tortillas, chips, basically, whatever sounds best to you! The result is very flavorful and saucy, so you will likely not need any extra salsas or hot sauces.

Directions:
1. In your slow cooker, stir together beans, salsa, chiles, flour, and chicken broth.
2. Season chicken with salt and pepper. Arrange it on top of bean mixture. Scatter onion and bell pepper on top of chicken.
3. Cover and cook on low heat for 8 hours. Do not open lid or stir.
4. Shred the chicken--the original recipe says to remove it, shred it, and return it to the mixture. I was able to run a fork through the slow cooker and the chicken fell apart. Yum!

We heated large flour tortillas (IndianLife brand--SO good!) and added cheese and sour cream along with the chicken and beans. Enjoy!