Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

Rachael's Recipe Notes: Serve this with pink beans and rice or pinto beans and rice, ,and all the Mexican night fixin's (guacamole and mexican caviar with tortilla chips are high on our list).

Ingredients Nutrition


  1. Combine all ingredients, except tortilla, in crock pot.
  2. Cook on LOW setting 6-8 hours.
  3. Shred chicken; spoon onto warmed tortillas and roll.
Most Helpful

This recipe was simple to do. I didn't want to use Tapioca, because it was a little pricey so I just used cornstarch until it was the thickness it needed to be. It made a BUNCH I'm only feeding 3 ppl in my house, and my husband and I ate at least night I used refried beans, and then the next night I bought some yellow rice and some white queso sauce to put in the burrito, it was soooo good! My hubby kept wanting more! still have a lot in there. I may go ahead and freeze the rest and have it some other time. This is definitely a keeper! Thanks for posting!

Momma Vickie October 15, 2011

This was a great dinner for during the week. Very easy to throw together. The chicken shredded very easily because it was tender. The flavor was a little bit too tomato-y for me, but I still enjoyed it. It tasted even better with a dollop of sour cream. Thanks for posting!

Karamia April 26, 2007

Really, really great! I added some extra chicken and salsa and made enough for several meals-which everyone appreciated since they loved them so much! Thanks for the posting!

Haversac March 29, 2007