Shredded Chicken:

  • 2 tbsp. Olive Oil
  • 4 large chicken breasts
  • Salt & Pepper to Taste
  • 1 jar of favorite salsa
  • 1 packet taco seasoning
  • Cheddar Cheese
  • Black Refried Beans
  • Grapeseed or Canola Oil
  • Organic Flour Tortillas (large)


Pour 1 tsp. olive oil in crock pot. Lay 4 chicken breasts on the bottom. Drizzle with 1 tsp. olive oil. Distribute salt, pepper and taco seasoning evenly across the chicken. Cover with entire jar of salsa.

Cook covered on low for 6 hours. Remove chicken from the crock pot and place on cutting board. Shred chicken using two forks and then put it back in the crock pot and let it sit.

In a large stock pot, warm 2 inches of canola oil to 350°F.

Warm flour tortilla on a hot griddle until it puffs slightly. Fill with refried beans, chicken and cheese and roll into a burrito. Do not overfill.

Place burrito into about 1 inch of hot oil (enough to cover about half of the burrito) with the seam side down. Fry until golden brown and bubbling (about 1-2 minutes) then flip.

Serve chimichanga hot with sour cream, pico de gallo and guacamole.