Crock Pot Gooey Chicken Burritos

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).

• Ready In: 8 hrs 15 mins
• Serves: 4-6

Ingredients

• 2  large boneless skinless chicken breasts (about 1-1/2 pounds)
• 1 (12 ounce) jar chunky salsa
• 1 (10 3/4ounce) can  fat-free cream of chicken soup
• 1 (8 ounce) can Rotel Tomatoes (diced or stewed tomatoes with chopped green chilies)
• 2  cups  grated cheese (your choice, we like Jack)
• 1  large sweet onion, chopped
•  sliced black olives
• 2  tablespoons quick-cooking tapioca (I used Wondra flour)
•  flour tortilla (we used 8 10-inch)

Directions

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.