Chicken Burritos, Slow Cooker style

This took about 15 minutes to put in the slow cooker. It is a winner recipe. Very tasty, and very healthy. We'll be making this again soon.
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1 medium garlic clove, minced
1 small red onion, chopped
14 1/2 oz canned diced tomatoes, with chiles
15 oz canned kidney beans, drained and rinsed
1/2 tsp chili powder
1/2 tsp table salt
1/4 tsp dried oregano, crushed
1/4 tsp black pepper
1 pound boneless, skinless chicken thigh(s), cut into bite-size pieces
3/4 cup canned chicken broth
12 medium whole wheat tortillas, about 7-inches in diameter each (or corn tortillas)
3/4 cup shredded reduced-fat Mexican-style cheese
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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. At this point, I put the liquid in a pan and cooked it on high for about 10 minutes to boil off some of the liquid, then added what was left back to the slow cooker. I think this helped make the dish more flavorful.

To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Yields 1 burrito per serving, and 6 servings.