- 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.