This recipe is originally from Carlsbad cravings.  My entire family loved it, which doesn't always happen.  I have changed a few things for just how I prefer to make it.
2 lbs chicken breasts
1/2 c salsa
4 Tbsp brown sugar
1 4 oz green chilies
1 14.5 oz can diced tomatoes, undrained
 1 Tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp chipotle chili pepper
1/2 tsp dry organo
1 1/2 tsp salt
1/2 tsp pepper

1. Spray crockpot with oil.  Add all of the ingredients with chicken first.
2. Cook on high for 2-4 hours or on low for 6-7 hours.
3. Shred chicken in crockpot.  Stir everything together.
4. Cook on low for another 30 minutes.
5. Pour mixture into a colander to drain all liquid.
6 burrito size tortillas
1 c shredded cheese
nonstick cooking spray

Roll up burritos with 1/2 c filling and 2 Tbsp cheese.  Put on cookie sheet and spray burritos on both sides with Pam (or brush with melted butter).  You can let the burritos just sit at this point for awhile if needed.  When ready, cook at 400 degrees for 18-20 minutes and then flip burritos and cook till other side is golden and crisp about 5 more minutes.
2 Tbsp oil
1 Tbsp butter
3 Tbsp flour
2 c chicken broth
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1/2 c sour cream
1/2-1 of a 4 oz can of chopped green chilies
1/2 c cheddar cheese

Melt butter in oil in a medium saucepan.  Whisk in flour and cook till thick around 3 minutes.  Reduce heat to low then gradually whisk in chicken broth.  Add spices and bring to a simmer while striring till thickened about 2-3 minutes.  Remove from heat and stir in rest of ingredients.

To serve top each burrito with sauce and any additional toppings like tomatoes and avocado.

*I have also cooked these burritos till almost crisp and then frozen them.  They work great just to be thawed and reheated.  It only works though if you crisp them first as otherwise they get soggy.*