Crock Pot Chicken Burritos***

By boscobojo

Ingredients

• 3 fresh or frozen chicken breasts
• 1/2 (20 oz.) can crushed pineapple, drained
• 1 cup medium salsa
• 5-6 tortillas
• 1 (10 oz.) can green enchilada sauce
• 1 cup shredded cheddar/monterey jack cheese
• 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 6-8 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 tortillas. Place in a 9 X 13 pan. Pour 1 can of the green enchilada sauce over the burritos.

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