Description
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
Yield: 4servings | Serving Size: 3tacos
Ingredients
12ozraw skinless chicken tenders or breast
15ozcan low sodium black beans, drained and rinsed (Goya)
10ozcan tomatoes with mild green chiles, I used Rotel
1 1/8tspchili powder
3/4tspplus 1/8th tsp ground cumin
1/4tspgarlic powder
1/4tsporegano
1medium scallion, diced
1tbspchopped cilantro, optional
For the Slaw:
1 1/3cupsshredded red cabbage
1tspred wine vinegar, or lime juice
salt and black pepper, to taste
For the Taco:
12crisp corn taco shells
Optional toppings:, not calculated
pico de gallo
1medium haas avocado, sliced
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.
Last Step:
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Nutrition
Serving: 3tacos, Calories: 313kcal, Carbohydrates: 41g, Protein: 22g, Fat: 8g, Sodium: 716mg, Fiber: 8g, Sugar: 4g
