Five Ingredient Crockpot Tomatillo Chicken Burritos

Step 1: Crockpot ... Add the chicken, salsa, and jalapeno to the crock pot; and mix to combine. Now, remove the seeds and ribs from the jalapeno if you don't like heat; but, I promise, it won't be too spicy.

Step 2: Cook ... Cover; and cook and low for 4-5 hours until tender. Now, if using a larger oval crockpot; I suggest you check after 3 1/2 hours. Every crock pot cooks differently. You want the chicken, tender; where is can be pulled apart; but, not dry. My oval crock pot takes 3 1/2-4 hrs; but, my smaller one takes almost 5 hours.

Step 3: Finish ... Once the chicken is done and tender; shred the chicken right in the crock pot using 2 forks. Then, add the black olives and cream cheese; and, stir until combined. I start with 1 tablespoon of the cheese; but, if you like it creamier, add 2 tablespoons. Cover and heat, just until warm. FYI, is the sauce seems a bit thick; you can always add a little broth; or even, just a little water. You don't want it too thin.

Step 4: Serve ... Family style - On the table: a bowl of cheese, lettuce, a few lime wedges, cilantro; and warm tortillas. I just warm the tortillas up in the microwave. Wrapped in a damp paper towel (4 at a time); 10-15 seconds on each side - on medium heat. Then, transfer to a basket lined with foil and a towel to keep warm. You can always add scallions, tomato, radishes, sour cream; or even avocado. Have fun with the toppings!

Step 5: Burrito - Wrap, Roll, and ENJOY! ... A warm tortilla, a little lettuce, chicken, cheese, cilantro and a squeeze of lime - any anything else you want to add. Simply roll them up; and ready to eat - Perfection! Personally, I add tomato, radishes, and scallions to mine; but, just my preference. As mentioned ... spicy black beans, Mexican rice; or, corn on the cob are perfect on the side. I almost always vote for corn.