Crock Pot Gooey Chicken Burritos - cooking recipe

Ingredients

2 large boneless skinless chicken breasts (about 1-1/2 pounds)
1 (12 ounce) jar chunky salsa
1 (10 3/4 ounce) can fat-free cream of chicken soup
1 (8 ounce) can Rotel Tomatoes (diced or stewed tomatoes with chopped green chilies)
2 cups grated cheese (your choice, we like Jack)
1 large sweet onion, chopped
sliced black olives
2 tablespoons quick-cooking tapioca (I used Wondra flour)
flour tortilla (we used 8 10-inch)

Preparation

Combine all ingredients, except tortilla, in crock pot.
Cook on LOW setting 6-8 hours.
Shred chicken; spoon onto warmed tortillas and roll.