Ww Slow Cooker Chicken Burritos

• 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

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. 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. You can microwave the burritos, seam-side down, for 30 seconds, if desired.
4. Serve with salsa and reduced-fat or fat-free sour cream (could affect POINTS values).

garlic, red onion, tomatoes, kidney beans, chili powder, salt, oregano, black pepper, chicken thighs, chicken broth, whole wheat tortillas, cheese blend

Taken from www.food.com/recipe/ww-slow-cooker-chicken-burritos-296146 (may not work)