Slow Cooker Tacos with Beans and Veggies

 

INGREDIENTS

  

• 2 cups diced veggies (such as onion, carrot, red/yellow/orange bell pepper, and/or sweet potato)
• 3/4 cup mild salsa
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1 pound chicken thighs OR 1 ground beef
• 2 cups garbanzo, black, or pinto beans (or one 14.5 ounce can)
• 8 small tortillas (corn or flour)
• Cheese, salsa, guacamole, avocado for serving

INSTRUCTIONS

 

• Add the vegetables, salsa, cumin, and salt to the slow cooker. Stir to combine.
• Spread the chicken thighs over the top in a single layer.
• In the slow cooker: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours in the slow cooker.
• In the Instant Pot: Add 1/4 water to the vegetable mixture. Seal and cook on HIGH for 8 minutes, naturally release the pressure for 5 minutes, then quick release.
• Remove chicken, set aside on a plate, and shred with 2 forks.
• Puree the vegetable mixture with an immersion blender or by transferring to a regular blender.
• Return to the slow cooker with the chicken. Add the beans and stir to combine. Cover and let sit on warm until ready to serve.
• Serve with tortillas and any taco toppings your family likes.