Slow Cooker Chicken Black Bean Tacos

Name: Slow Cooker Chicken Black Bean Tacos
Yield: 4 servings
Ingredients: 12 oz raw skinless chicken tenders or breast; 1 1/3 cups shredded red cabbage; 12 crisp corn taco shells; 15 oz can low sodium black beans; 1 tsp red wine vinegar; Optional toppings:; 10 oz can tomatoes with mild green chiles; salt and black pepper; Pico de Gallo; 1 1/8 tsp chili powder; 1 medium Haas avocado; 3/4 tsp plus 1/8th tsp ground cumin; 1/4 tsp garlic powder; 1/4 tsp oregano; 1 medium scallion; 1 tbsp chopped cilantro

User Reviews

4.9

42 reviews

Excellent

Servings
4 servings
Calories
313 kcal
Course
Others
Cuisine
Mexican

Slow Cooker Chicken Black Bean Tacos

Iris Warren

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This easy taco recipe requires no pre-cooking, just throw it all in the crock pot and you'll have a delicious weeknight meal. Black beans and chicken breast, simmered in the slow cooker make the perfect filling for tacos, burritos, enchiladas, or even a burrito bowl and it's loaded with fiber.

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Ingredients

Servings

12 oz raw skinless chicken tenders or breast
1 1/3 cups shredded red cabbage
12 crisp corn taco shells
15 oz can low sodium black beans (drained and rinsed (Goya))
1 tsp red wine vinegar (or lime juice)
Optional toppings: (not calculated)
10 oz can tomatoes with mild green chiles (I used Rotel)
salt and black pepper (to taste)
Pico de Gallo
1 1/8 tsp chili powder
1 medium Haas avocado (sliced)
3/4 tsp plus 1/8th tsp ground cumin
1/4 tsp garlic powder
1/4 tsp oregano
1 medium scallion (diced)
1 tbsp chopped cilantro (optional)

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Instructions

Season chicken with pinch of salt, garlic powder, oregano, 1/8 tsp of the chili powder and 1/8th tsp cumin.
Add the beans and tomatoes to the crock pot and season with the remaining chili powder and cumin.
Place chicken in the crock pot and cover. Cook on HIGH 2 hours.
Meanwhile, combine shredded cabbage with vinegar (add more to taste), season with salt to taste; set aside.
Remove chicken from the crock pot and shred with two forks.
Drain beans and transfer to a platter, or back to the crock pot to keep warm. Top with shredded chicken, scallions and cilantro.
To serve, warm the taco shells according to package directions.
Fill with equal amounts of bean and chicken mixture. Top with cabbage and your favorite toppings.