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.
Serves:
Ingredients
- 12ozchicken tenders,or breast, raw skinless
- 15ozlow sodium black beans,(1 can), drained and rinsed
- 10oztomatoes with mild green chiles,(1 can)
- 1⅛tspchili powder
- ¾tspground cumin,plus ⅛ tsp
- ¼tspgarlic powder
- ¼tsporegano
- 1medium scallion,diced
- 1tbspcilantro,chopped, optional
For Slaw:
- 1⅓cupsred cabbage,shredded
- 1tspred wine vinegar,or lime juice
- salt and black pepper,to taste
For Taco:
- 12corn taco shells,(crispy shells)
For Optional Toppings:
- pico de gallo
- 1medium haas avocado,sliced
Instructions
-
Season chicken with pinch of salt, garlic powder, oregano, ⅛ teaspoon of the chili powder and ⅛ teaspoon cumin.
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Add the beans and tomatoes to the crock pot and season with the remaining chili powder and cumin.
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Place chicken in the crock pot and cover. Cook on High for 2 hours.
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Meanwhile, combine shredded cabbage with vinegar (add more to taste), season with salt to taste; set aside.
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Remove chicken from the crock pot and shred with two forks.
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Drain beans and transfer to a platter, or back to the crock pot to keep warm. Top with shredded chicken, scallions and cilantro.
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To serve, warm the taco shells according to package directions.
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Fill with equal amounts of bean and chicken mixture. Top with cabbage and other favorite toppings.
Nutrition
- 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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