Slow Cooker Chicken & Black Bean Tacos Recipe

2 1 1
Slow Cooker Chicken & Black Bean Tacos Recipe
Slow Cooker Chicken & Black Bean Tacos Recipe photo by Taste of Home
Publisher Photo

Slow Cooker Chicken & Black Bean Tacos Recipe

Read Reviews
2 1 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 4-1/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 4-1/4 hours

Ingredients

  • 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

Directions

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.
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

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 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forSlow Cooker Chicken & Black Bean Tacos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

Loading Image