Ingredients

1½ lbs boneless chicken breast
½ (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/Monterrey jack blend
1 cup cooked rice

Directions

Place the chicken, pineapple, beans, and salsa 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.

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• 4 Ingredient Slow Cooker Shredded Chicken
• Chicken Slow Cooker Enchiladas
• Slow Cooker Mexican Chicken
• Slow Cooked Chicken Enchilada Chili over Rice