CROCK POT GOOEY CHICKEN BURRITOS

Crock Pot Gooey Chicken Burritos image

Rachael's Recipe Notes: Serve this with pink beans and rice or pinto beans and rice, ,and all the Mexican night fixin's (guacamole and mexican caviar with tortilla chips are high on our list).

Provided by Rachaels Kitchen Go

Categories Chicken

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 large boneless skinless chicken breasts (about 1-1/2 pounds)
1 (12 ounce) jar chunky salsa
1 (10 3/4 ounce) can fat-free cream of chicken soup
1 (8 ounce) can Rotel Tomatoes (diced or stewed tomatoes with chopped green chilies)
2 cups grated cheese (your choice, we like Jack)
1 large sweet onion, chopped
sliced black olives
2 tablespoons quick-cooking tapioca (I used Wondra flour)
flour tortilla (we used 8 10-inch)

Steps:

Combine all ingredients, except tortilla, in crock pot.
Cook on LOW setting 6-8 hours.
Shred chicken; spoon onto warmed tortillas and roll.

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