Slow Cooker Shredded Chicken Burritos

Slow Cooker Shredded Chicken Burritos

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6 boneless chicken breasts
Salt and pepper
1 can (4 ounces) diced green chilis
1 1/2 cups chicken stock
1 to 2 cups salsa
Warm flour tortillas
Your favorite taco fixin’s

Put chicken in the slow cooker. Season chicken with salt and pepper. Top with green chiles and stock. Cover and cook on low for 6 to 8 hours. Uncover, shred chicken with 2 forks. Stir in salsa. Cover and cook on high for about 15 to 20 or until heated through. Serve chicken in flour tortillas with shredded cheese, sour cream, lettuce, and your favorite Mexican toppings

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One Comment

  1. Good idea to add the green chilies! Never thought of that.