A delightful twist on classic chicken burritos, made effortlessly in a slow cooker.
Place the chicken breasts in the slow cooker.
Ensure the chicken is evenly spread out for even cooking.
Add the salsa, diced tomatoes, sweet onion, quick-cooking tapioca, and sliced black olives to the slow cooker.
Stir the ingredients gently to combine them without crushing the tomatoes.
Set the slow cooker to LOW and cook for 6-8 hours.
Avoid opening the lid during cooking to maintain the temperature.
Shred the chicken using two forks and mix it back into the sauce.
Shredding the chicken directly in the slow cooker saves time and keeps the flavors intact.
Warm the tortillas and spoon the chicken mixture onto each tortilla.
Warming the tortillas makes them easier to roll and enhances their flavor.
Sprinkle shredded cheese over the chicken mixture and roll the tortillas tightly.
Serve immediately for the best taste and texture.
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