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    Gooey Chicken Burritos
Category: Chicken


Read Reviews (12)
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2 large chicken breasts
12 oz jar of salsa
1 can of cream of chicken soup
1 can of diced green chilies (mild)
1 1/2 cups of grated cheese (use a cheddar and jack blend)
1 small onion
A handful of Spanish olives

Combine all ingredients, except tortillas, in crockpot. Cook on low, 8 hours. Spoon concoction onto warmed tortillas and roll.

  Reviewed by Mary
The family loved it...and it was so easy! I prepared it before work adding a can of corn and a can of black beans and cream of mushroom soup for lack of chicken soup on hand. My husband threw in a sliced fresh green pepper and half a jalepeno pepper before serving and we sprinkled the cheese on before wrapping it up with multigrain tortilla's. MMMMMM!
  Reviewed by Kenleigh
I made this for dinner tonight and it was absolutely amazing! I used Mrs. Renfro's brand black bean salsa and added corn to it and it turned out great. The sauce was more liquidy than I was hoping, but I used more salsa than what was called for. I think next time (and there definitely will be a next time!) I might add more cream of chicken soup and add some lime juice to make it into a sort of tortilla soup.
  Reviewed by Christian
I tried Susan's recipe with only a couple minor additions. A bit of olive oil and cracked black pepper. Everyone loved it including myself! If they served this to me at a restaurant I'd say it was damned good. This recipe is definitely a keeper. Next time, I'll make more and invite more people! Its really simple, the only real work is to chop one small onion no biggie . . . I've made more complex dishes in my slow cooker, but this was the most satisfying in terms how great it came out with how little effort I put into it. Once the slow cooker finished, I used a spatula to break up the chicken to shred it up a bit and mix it all together before serving. The chicken was SUPER tender. I recommend this one to all.
  Reviewed by Michele
  Reviewed by Susanne
Very very good and easy to make. Instead of burritos I did them like Enchiladas. Spoon out about half of the sauce, shred the chicken and add it back to the slow cooker and mix. Then fill and roll the tortillas, pour the sauce you dipped out over the top, add cheese and bake for about 20 mins on 400. AWESOME! :)
  Reviewed by badgergrl
this is REALLY good. if you want to add more cheese it didn't hurt anything by doing so. also, we are not big on onions so i didn't add them in or the chilies. i just added more of the salsa to it because it has all of these things already in it. be careful though if you are going to cook it on high for shorter time, you have to keep an eye on the cheese or it gets burnt on top. maybe next time i will try spraying the pot with cooking spray. but this is for sure a keeper!!
  Reviewed by ray300
very yummy!
  Reviewed by Jenna
I had a question about this do you cut the chicken and do you use it frozen or thawed?
  Reviewed by marla
sooo good and yummy, fed my family of 3.5 with only 2 chicken breast!
  Reviewed by Mimi
AMAZING! You have to try this one out, if you want to add a little kick to it use spicy salsa, I also added mushrooms. YUMMY
  Reviewed by 1sttimecook
this was the 1st recipe i tried in my slow cooker and it was amazing. this is absolutely going in my cookbook.
  Reviewed by Frogger
This has to be one of the greatest recipes I've found in a while. The taste is wonderful! Great creation!

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