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.
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
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)
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.