• 3-4 chicken breasts
  • 1 jar salsa verde
  • 1 T cumin
  • 1 bottle of beer (I used Corona)
  • whole wheat tortillas
  • pepper jack cheese, shredded (again, go easy on this one!)
  • a slow cooker
  • a freezer
  1. Add chicken, salsa, cumin, and beer to the slow cooker.  Cook on low for 3.5-4 hours.  Shred chicken with two forks.
  2. Pour cooled mixture into a strainer.
  3. Put mixture into tortillas, add cheese, roll up into burritos, and wrap in foil.
  4. Freeze.
  5. When you are ready to eat, remove foil and wrap burrito in a paper towel, then pop in the microwave for 2.5ish minutes (again, this time is approximate and you’ll have to play around to see how your microwave cooks these!).  The husband will put two of these frozen into a small plastic container and take them to work for lunch and they work just fine!