crockpot pineapple chicken burritos

Crockpot Pineapple Salsa Chicken Burritos


  • 1 1/2 lbs boneless chicken breast
  • 1/2 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/monterey jack blend
  • 1 cup cooked rice


  • Place the chicken, pineapple, beans, and salsa in a gallon size ziplog freezer bag. Zip close and place in freezer. When ready to use thaw in 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.
  • 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.