Slow Cooker Chicken & Black Bean Tacos Recipe
Slow Cooker Chicken & Black Bean Tacos Recipe photo by Taste of Home
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Slow Cooker Chicken & Black Bean Tacos Recipe

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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. —Laura Rodriguez, Willoughby, Ohio
TOTAL TIME: Prep: 20 min. Cook: 4-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 4-1/4 hours
MAKES: 6 servings


  • 1 can (8 ounces) crushed pineapple
  • 1/2 cup salsa
  • 2 green onions, sliced
  • 1 teaspoon grated lime peel
  • 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

Nutritional Facts

2 tacos (calculated without toppings): 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.


  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. Yield: 6 servings.
Originally published as Slow Cooker Chicken & Black Bean Tacos in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p30

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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hbaseley User ID: 3311639 116748
Reviewed Jul. 28, 2014

"We had a lot of liquid, even after using a slotted spoon. I should have drained it more, since it was dripping from out tacos. The pineapple flavor wasn't overpowering, but I found I didn't care for it. It was a very easy recipe to make, so hopefully others will have better luck."

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