gf mexican shredded chicken burrito / taco

Recipe modified from Skinny Taste!

Ingredients

• 1 lb boneless skinless chicken thighs (or chicken breast)

• 1 teaspoon avocado oil (or olive oil)

• 1/2 medium onion, chopped

• 1/2 cup bell peppers, sliced or diced

• 2 garlic cloves, finely chopped

• 1 teaspoon ground cumin

• 1 teaspoon kosher salt

• 2 cups homemade enchilada sauce (or a 16-ounce jar of store-bought - I used Wegman’s brand)

• 1/4 cup water

• Tortillas (my favorite is Siete’s cassava flour tortillas)

• 15-ounce can low-sodium black beans, rinsed and drained

• Sliced jalapeño peppers, shredded cheese, and chopped fresh cilantro, for topping

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Instructions:

Step 1: Sauté the Aromatics

Heat the oil in a skillet over medium heat. Add the chopped onion, garlic, cumin, and salt. Cook, stirring, until the onion softens and turns golden brown, about 5 minutes.

Step 2: Combine in the Slow Cooker

Transfer the onion mixture to your slow cooker. Stir in the enchilada sauce and water. Fold in the black beans until well coated.

Step 3: Add the Chicken

Nestle the chicken into the sauce mixture. Cover and cook on high for 3 to 4 hours until the chicken is tender and easily shredded.

Step 4: Shred, Garnish & Serve!

Once the chicken is cooked, use two forks to shred it directly in the pot. Serve with tortillas and top with fresh cilantro, jalapeños, cheese and any additional toppings you like. Enjoy!