Slow Cooker Pineapple Chicken Burritos

By boscobojo

Ingredients

• 3 fresh or frozen chicken breasts
• 1/2 (20 ounce) can crushed pineapple, drained
• 1 cup medium salsa
• 5-6 burrito sized flour tortillas
• 1 (10 oz.) can green enchilada sauce
• 1 cup shredded cheddar/monterey jack blend
• 1 cup cooked rice

Preparation

Step 1

Place the chicken, pineapple, and salsa in a gallon size ziploc freezer bag. Zip close and place in freezer. When ready to use thaw in fridge for 24 hours.

Empty contents into crock-pot and cook on low for 6 to 8 hours. Remove the chicken and shred. Mix the chicken back into the crock pot with the rest of the ingredients.

Mix in the cooked rice.

Fill 5-6 of the burrito tortillas. Place in a 9 X 13 pan. Pour 1 can of the green enchilada sauce over the burritos.

Top with 1 cup shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted. About 5 minutes.