This is a 2-hour slow cooker meal – it does not require you to get everything going in the morning. And don’t skip the red cabbage as a topping – I was delighted with how well it paired with the rich chicken and beans. Even my husband, who I usually have to force feed healthy food, was throwing it on his tacos. We served this with a ton of toppings – sour cream, spicy guacamole, pickled cabbage, shredded cheese, pickled jalapenos, pico de gallo – throw on whatever makes your mouth happy!
Slow-Cooker Chicken Black Bean Tacos
Courtesy of skinnytaste.com
12 oz raw skinless chicken tenders or breast
15 oz can low sodium black beans, drained and rinsed (I used Goya.)
10 oz can tomatoes with mild green chiles (I used Rotel.)
1 1/8 tsp chili powder
¾ tsp plus 1/8th tsp ground cumin
¼ tsp garlic powder
¼ tsp oregano
1 medium scallion, diced
1 tbsp chopped cilantro (optional)
For the Slaw:
1 1/3 cups shredded red cabbage
1 tsp red wine vinegar (or lime juice)
salt and black pepper, to taste
For the Taco:
12 crisp corn taco shells
Optional toppings: Pico de gallo, avocado, etc.
Season chicken with pinch of salt, garlic powder, oregano, 1/8 tsp of the chili powder and 1/8 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 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 your favorite toppings.
For a printable version of this recipe, please click here.