Crockpot Pineapple Salsa Chicken Burritos

Pineapple Salsa Chicken makes a favorite filling in burritos or tacos. Best of all? The chicken is slow cooked in the crockpot all day, all you have to do is shred it, stuff the burrito, and broil it for 5 minutes.

These slow cooker chicken burritos are made with a sweet twist, pineapple salsa. These burritos are made super easy by stuffing them with the shredded chicken and pineapple salsa mix.

Enjoy these pineapple chicken burritos made right in the crockpot!

Crockpot Freezer Meal: Pineapple Salsa Chicken Burritos

Crockpot Pineapple Salsa Chicken Burritos

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Ingredients

• 1 1/2 lbs boneless chicken breast
• 1/2 20-ounce can crushed pineapple, drained
• 1 15-ounce cans black beans, rinsed and drained
• 1 cups medium salsa
• 5-6 burrito sized flour tortillas
• 1 10 oz cans green enchilada sauce
• 1 cups shredded cheddar/monterey jack blend
• 1 cup cooked rice

Instructions

• Place the chicken, pineapple, beans, and salsa in a gallon size plastic 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 in a 9×13 pan. Pour 1 can of the green enchilada sauce over the burritos.
• Top with 1 cup of the shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted. About 5 minutes.