Slow Cooked Chicken & Bean Burritos

Campbell's Slow Cooked Chicken & Bean Burritos Recipe

Here's a delicious dinner idea that fits right into your busy takes just 10 minutes to prep, and then the slow-cooker does all the cooking for you.  At dinner time, you just take the cover off and serve.

At a glance


10 min.


6 hr. 10 min.



Cook: 6 hr.

Made With

  • Campbell’s® Condensed Cheddar Cheese Soup

    Campbell’s® Condensed Cheddar Cheese Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 teaspoon garlic powder
2 tablespoons chili powder
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 15 ounces) pinto beans, rinsed and drained
12 each flour tortillas (8- to 10-inch), warmed
3/4 cup chopped lettuce
3/4 cup Chopped tomato

How to Make It

  • 1

    Stir the soup, garlic powder, chili powder and chicken in a 3 1/2- to 4-quart slow cooker.

  • 2

    Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through.

  • 3

    Mash the beans with a fork in a medium bowl and stir into the chicken mixture. Spoon about 1/2 cup of the chicken mixture down the center of each tortilla. Top with the lettuce and tomato. Fold the tortillas around the filling.

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  • Time-Saving:  The recipe may also be cooked on HIGH for 3 to 4 hours.
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