Crock-Pot Chicken Burritos

 

Crock-Pot Chicken Burritos

 Add 6 chicken breasts (or 12 tenderloins) to a Crock-pot

 add 1 cup salsa

and 1 packet of taco seasoning

cook on low 6-8 hours or until completely cooked

 Use two forks to shred the chicken

 To make the burritos:

 On the middle of a warm tortilla place a large spoonful of Spanish Rice

 some beans (I used black, but refried or pinto would be good)

 a large spoonful of the chicken

 and some grated cheese

fold up the bottom and then roll it shut.  Serve with lettuce, sour cream, salsa, and guacamole.

 

CROCK-POT CHICKEN BURRITOS

6 boneless, skinless chicken breasts

1 cup salsa

1 pkg. taco seasoning

12 flour tortillas

Spanish Rice (optional)

1 can beans

2 cups grated cheese

 

In a crock-pot place chicken, salsa, and taco seasoning.  Cook on low 6-8 hours.  Shred chicken using forks.  On a middle of a warm flour tortilla, place some rice, beans, chicken, and cheese.  Fold up the bottom and roll it shut.  Serve with your choice of lettuce, sour cream, salsa, and guacamole.