Mexican Slow Cooker Chicken Burritos - cooking recipe

Ingredients

3 chicken thighs, boneless
2 cups salsa
2 cups corn
2 cups black beans
3 flour tortillas
1 1/2 cups lettuce, chopped
1/3 cup cheddar cheese, shredded
1/4 cup sour cream

Preparation

Season chicken thighs with salt and pepper.
Add chicken to slow cooker, and cover with salsa.
Cook on high for three hours, or low for six hours.
Shred chicken.
Add corn and black beans.
Serve wrapped up in tortillas with lettuce, cheese, and sour cream.