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Slow Cooker Chicken & Black Bean Tacos

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


  • 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


  • 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.
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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Average Rating:
  • merrileegh
    Feb 24, 2019

    Shouldn't the instructions be to combine the first 9 ingredients, not 5?

  • hbaseley
    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.