Crockpot Chicken Chipotle
Four boneless, skinless chicken breasts
One jar of Pace Chipotle Salsa, Medium (you can use mild if you prefer, but it has to be Pace and it has to be Chipotle)
Two chipotle chiles in adobo (they come in a can in the ethnic section)
Flour tortillas
Guacamole
Pico de gallo
Shredded SHARP cheddar cheese, or cotija cheese (you need something with a BITE to it)
Sour cream
Shredded lettuce or mild cabbage (such as Napa cabbage)
Just toss the chicken into the crockpot, pour the salsa on top, put two chiles on top of that. Cook on low all day, according to your crockpot. When the chicken is tender and is easy to tear apart with two forks, remove with a slotted spoon. Don't put the chiles in your burrito, you will have a burnt tongue! Spoon shredded chicken into the warmed tortillas and top with the guacamole, cheese, pico de gallo, shredded lettuce or cabbage and sour cream.
Serve with Mexican rice, refried beans and a green salad.
Cook's Note: Make sure to add more chiles if you like things spicier.
Submitted by sooz
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