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
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.
4-6 chicken breasts
2 tablespoons brown sugar
1 tablespoons Dijon Mustard
2 cups salsa (any type)
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
½ cup sour cream (plus extra for serving)
Brown rice (for serving)
Place chicken in a 5-6 quart greased slow cooker.
In medium bowl mix brown sugar, mustard, and salsa.
Pour mixture over chicken. Add water to cover chicken, if needed. Cook on low for 6-8 hours or high for 4 hours.
With 30 minutes of cook time remaining remove the lid and shred the chicken using two forks.
Add the beans, corn, and sour cream to the slow cooker and mix together with the chicken. Replace lid and cook for remaining 30 minutes.