How To Make Slow Cooker Chicken Black Bean Tacos
These chicken and black bean tacos can be easily thrown together in a slow cooker until all the flavors develop. Serve with cabbage slaw for an easy dinner.
Season chicken with pinch of salt, garlic powder, oregano, ⅛ teaspoon of the chili powder and ⅛ teaspoon 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 for 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 other favorite toppings.
- Calories: 628.56kcal
- Fat: 29.81g
- Saturated Fat: 6.69g
- Trans Fat: 0.07g
- Monounsaturated Fat: 13.21g
- Polyunsaturated Fat: 6.17g
- Carbohydrates: 69.49g
- Fiber: 16.62g
- Sugar: 6.38g
- Protein: 24.63g
- Cholesterol: 34.87mg
- Sodium: 902.45mg
- Calcium: 139.14mg
- Potassium: 1206.78mg
- Iron: 5.56mg
- Vitamin A: 76.92µg
- Vitamin C: 198.17mg
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