Slow Cooker Chimichangas

Slow Cooker Chimichangas

Ingredients:

1 1/2lbs boneless, skinless chicken breasts
1 TBSP taco seasoning powder
1 can Rotel diced tomatoes w/green chiles, drained
1/2 c onion, finely diced
1 clove garlic, minced
1/2 c chicken broth (or water)
shredded cheese (we used a Mexican blend)
8 Burrito size tortillas
your favorite toppings (we used sour cream and salsa verde....this made it over the top!)

Directions:
Lay chicken in crockpot and evenly sprinkle taco seasoning, cover with drained tomatoes and chiles, onion and garlic. Pour the broth along the side of the chicken. Cover and cook on low for 8 hours.

Shred chicken with forks. Lay burritos inside two damp papertowels and warm in microwave for 1 minute. Heat small amount of canola oil in a skillet. Place about 1/4 to 1/2 c of chicken mixture in middle of tortilla. **NOTE: use a slotted spoon to scoop up mixture, you don't want the juice in your tortilla, it will get soggy** Add 1 tbsp of shredded cheese, fold burrito style and place seam-side down (very important b/c you want it to seal shut) in hot pan. Fry on each side for about 3 minutes or until golden brown. Repeat with remaining burritos. Serve with favorite toppings! This will probably serve 4 adults, although I only ate 1 1/2 of these...they are filling.

I haven't tried this but it sounds wonderful!