Ingredients
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6 boneless skinless chicken breasts (can be either thaw or frozen)
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2 (14 ounce) jars salsa (if you want it a bit drier, use less-you can always add more later)
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1 (15 1/4 ounce) can black beans, drained
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1 (15 1/4 ounce) canned corn kernels, drained
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18 -24 flour tortillas (The uncooked kind are the best-cook just before serving)
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avocado
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olive
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shredded lettuce
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instant Spanish rice, I use Lipton's Spanish Rice
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diced tomato
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sour cream
Instructions
- In the crock pot, place the chicken breasts and the salsa on top. Heat on high for several hours (mine took about 4 1/2 to 5 hours).
- About 15-20 minutes before serving, shred the chicken with a fork and add the beans and corn, mixing to combine. Continue cooking until the beans and corn are warmed through.
- Serve on flour tortillas with whatever garnishes you want to add.
- Eat like a burrito. Enjoy!