From 5-Ingredient Slow Cooking
2 lbs skinless boneless chicken breast halves
1 15-oz can pinto beans in chili sauce, undrained
1 16-oz bottle salsa with chipotle chili peppers
8 10-inch flour tortillas, warmed
1.5 c shredded Monterey Jack cheese (6 oz)
Lettuce, tomato, sour cream
1. Place chicken and beans in a 3.5 qt slow cooker. Pour salsa over chicken and beans.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high heat setting for 2.5 to 3 hours.
3. Transfer chicken to a cutting board. Using two forks, gently shred the chicken. Using a potato masher, slightly mash the beans in cooker. Return chicken to cooker, stirring to combine.
4. Divide chicken mixture evenly among the warmed tortillas. Top with shredded cheese. Roll up burrito and serve with lettuce, tomato, and sour cream.