Crock Pot Burritos
-1 package chicken thighs or chuck roast (cook a bulk quantity at one time. Use 1 nights worth and freeze the rest in individual freezer bags)
-cook on high for 4 hours or low for 8 (may also boil for 1-2 hours)
-drain water to skim off fat. Refill water and cook again following above directions.
-chicken and meat should be falling apart. Use fork to separate to shredded chicken or beef. Freeze individual meal packages.
-Add enough meat for 1 meal to pan. Add approx. 1 cup water and seasoning (your usual taco or burrito seasoning. I like chili powder, cumin, garlic, and onion)
-add 1 can of diced tomatoes or you mad add some salsa.
-simmer until most of the water is gone
-serve on warm tortillas with salsa, and what ever toppings or sides you choose.

This same recipe for meat can be used in tacos, enchiladas, rolled tacos and a number of other recipes. Be creative.