Freezer Crockpot Pineapple Chicken Burritos

This is by far the best crock-pot recipe I have made.  And I have made quite a few.  Plus there was enough food to feed my entire family until they were full.  That doesn't happen with the crock-pot meals very often.

Pineapple Chicken Burritos

Ingredients:

3 boneless skinless chicken breast
1/2 (20 ounce) can crushed pineapple, drained
1 (15 ounce) can black beans, rinsed and drained
1 cup medium salsa
5-6 large tortilla shells
1 (10 ounce) can green enchilada sauce
1 cup shredded cheddar cheese
1 cup cooked rice








Directions:

•  Placed the chicken, pineapple, beans, and salsa in a gallon size freezer bag.  Zip closed and place in freezer.  When ready to use thaw in the fridge for 24 hours.
• Empty contents 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.  I used instant white rice but you can use any type you prefer.
• Fill the tortilla shells.  Place in a 9x13 pan.  Pour 1 can of green enchilada sauce over the burritos.
• Top with 1 cup of shredded cheese and place under the broiler on the middle rack until the cheese is melted.  About 5 minutes...

These can be served with or without the lettuce, tomato, onion, and sour cream.  I added all that and a little taco sauce to mine.

I also doubled my recipe.  That's how I was able to feed so many until they were full.  I figured that if I had too much to feed everyone at dinner, then my husband could take it in his lunch.  All together I made about 12 to 14 burritos.  The other pan I used holds a few more than the one pictured here.