Chicken Bean & Cheese Burritos . . . in the crockpot!

Hey it's not every night your 14 year old tells you, you hit a home run with dinner! I got this recipe from  dashingdish.com, made a few changes and BAM it was a hit!

My two boy teenagers love to eat (growing boys) so this isn't just a perfect dinner but it's also a great after school or lunchbox option.  They come home from school and it's like a whole other meal in between lunch and dinner . . . more than a snack not quite a full meal but close.  LOL

I would rather they grab something healthy and filling rather sugary and junky.  And you can freeze the burritos and just warm them up in the microwave.

These are great for the whole family. I used regular flour tortillas for the majority of them and also rolled up a few in whole wheat low carb tortillas for me. :)

For those fixers:
1 burrito with ww low carb tortilla = 2 💛, 1 ❤️, 1 💙

Crockpot Chicken, Bean and Cheese Burritos 

• 2 lbs of chicken breasts
• 2 cup chicken broth
• 1 can diced Rotel tomatoes and  green chilis
• 1 can pinto beans, rinsed and drained
• 1 can low or fat free vegetarian refried beans
• 1 jar salsa verde
• 1 1/2 cup shredded cheese

Place chicken in crockpot with chicken broth and cook on low for 8 hours or high for 4 hours.

Take chicken out of crockpot and shred with forks.  Discard the chicken broth and place chicken back in crockpot and add the rest of ingredients in with the chicken.  Cook on high for 30 minutes and mix everything in crockpot with forks shredding any additional chicken.  Fill tortillas and roll into burritos.

Optional: I like to lightly brown the burritos on a skillet on both sides.

Freeze the burritos in a large freezer ziploc. To thaw, wrap in paper towel and microwave 30 seconds on each side (2 mins total).