Yield: 4 servings
Slow Cooker Chicken Black Bean Tacos
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.
Ingredients
- 12 oz raw skinless chicken tenders or breast
- 15 oz can low sodium black beans (drained and rinsed (Goya))
- 10 oz can tomatoes with mild green chiles (I used Rotel)
- 1 1/8 tsp chili powder
- 3/4 tsp plus 1/8th tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 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: (not calculated)
- pico de gallo
- 1 medium haas avocado (sliced)
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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.
Nutrition
Serving: 3tacos, Calories: 313kcal, Carbohydrates: 41g, Protein: 22g, Fat: 8g, Sodium: 716mg, Fiber: 8g, Sugar: 4g
WW Points Plus: 10