Slow Cooker Chicken & Black Bean Tacos

  Chicken & Turkey

My husband and I love Mexican food and these tacos have become one of our favorite meals. Try setting out the toppings in different bowls on the table so dinner guests and kids can make their own tacos.

Slow Cooker Chicken & Black Bean Tacos

Average Rating: 2

TOTAL TIME: Prep: 20 min. Cook: 4-1/4 hours
YIELD: 6 servings.

Ingredients

  • 1 can (8 ounces) crushed pineapple
  • 1/2 cup salsa
  • 2 green onions, sliced
  • 1 teaspoon grated lime zest
  • 1/4 cup lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon each salt, cayenne pepper and pepper
  • 1 pound boneless skinless chicken thighs
  • 1 can (15 ounces) black beans, rinsed and drained
  • 12 flour tortillas (6 inches), warmed
  • Toppings: shredded Mexican cheese blend, shredded lettuce, peeled medium ripe avocado and hot sauce

Instructions

  • 1. In a small bowl, combine the first five ingredients; stir in seasonings. Place chicken in a 3-qt. slow cooker; add pineapple mixture. Cook, covered, on low 4-5 hours or until chicken is tender.
  • 2. Remove chicken; cool slightly. Shred meat with two forks; return to slow cooker. Stir in beans. Cook, covered, on low 15-20 minutes longer or until heated through. Using a slotted spoon, serve chicken mixture in tortillas with toppings.

Nutrition Facts

2 tacos: 387 calories, 12g fat (2g saturated fat), 50mg cholesterol, 757mg sodium, 47g carbohydrate (9g sugars, 3g fiber), 24g protein.
Diabetic Exchanges:
3 starch, 3 lean meat.

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