Crock Pot Shredded Chicken Burritos

• 4 boneless skinless chicken breasts, thawed
• 2 cups chicken broth
• 1 (16 ounce) can fat-free refried beans
• 1 (1 1/4 ounce) packet taco seasoning
• 1 (14 1/2 ounce) can black beans
• burrito-size flour tortilla
• Spanish rice
• fat free sour cream

1. Place chicken breasts in crock pot with chicken broth and cook on high for 3-4 hours or on low for 5-6 hours. They're done when you can shred them easily.
2. Meanwhile, make a Spanish Rice. I use Rice-A-Roni.
3. Shred chicken and save 1 1/2 cups of chicken broth in the crockpot. If you need more, just add water. Add shredded chicken back to broth.
4. Add packet of burrito seasoning and can of refried beans to chicken mixture and stir.
5. Heat through.
6. Heat tortillas according to directions.
7. Place some spanish rice on tortilla.
8. Add some chicken over the rice, a scoop of black beans and some sour cream to taste.
9. Roll burrito and enjoy! I use 2 tortillas so it doesn't break because I like to pick it up. My husband pours some burrito sauce from the crock pot over the top and eats with a fork.

chicken breasts, chicken broth, beans, black beans, flour tortilla, spanish rice, sour cream

Taken from www.food.com/recipe/crock-pot-shredded-chicken-burritos-360664 (may not work)