Slow Cooker Hawaiian Shredded Chicken Chard Wraps
Ingredients
- 1 lb. boneless skinless chicken breast
- ½ lb. boneless skinless chicken thighs
- ½ small onion diced
- 3 garlic cloves minced
- 8 oz. can crushed pineapple, 100% juice slightly drained
- ⅓ cup coconut aminos
- 1 lime or lemon juiced
- ½ tsp. ground ginger
- ¼ tsp. red pepper flakes
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
For the wrap:
- Chard leaves (or leaf lettuce), avocado slices, shredded carrots, shredded cabbage, green onions, sliced almonds, fresh cilantro, etc.
For the chicken
- Place chicken, onions, and garlic in a slow cooker.
- In a small bowl, combine pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt, and pepper. Stir to mix, and then add to slow cooker.
- Cook on low for 4-6 hours. Remove chicken from slow cooker and shred with two forks.
- Return chicken to slow cooker, stir to mix all ingredients, and set the temperature to warm (or low) until ready to serve.
- Assemble wraps with desired ingredients.
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