Crockpot Gooey Chicken Burritos
2 large boneless, skinless chicken breasts (about 1-1/2 pound)
1 jar (12 ounces) chunky salsa
1 can (10-3/4 ounces) cream chicken soup
1 can (8 ounces) 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 Tbsp. quick cooking tapioca (I used Wondra flour)
flour tortillas (we used 8 10-inch)
Combine all ingredients, except cheese and tortillas, in crockpot.
Cook on LOW setting 6-8 hours. Remove chicken from crockpot and
shred; stir shredded cheese into sauce. Add chicken to warm tortillas
and spoon sauce over chicken and roll-up.

Rachael's Recipe Notes:
We served this with shredded lettuce, chopped tomatoes, chopped and
chopped onions to add to the chicken and sauce inside the tortilla.
We also serves this with pink beans and rice, guacamole and mexican
caviar with tortilla chips on the side.
This also tastes good served OVER hot cooked rice, noodles, biscuits
or buttered toast points.