Slow Cooker Chicken Black Bean Tacos
Personally, I love this served in crunchy corn taco shells. I make a quick red cabbage slaw which adds a little acidity and crunch, and its a healthier option than iceberg. Add some spicy pico de gallo for freshness and avocados, and I am one happy gal! So good you wont even miss the cheese!
I often make my own pico de gallo, but when Im pressed for time, I have no problem buying it. There are lots of great options in the refrigerated produce section of the supermarket, Natures Promise is usually my go-to, is organic and has just the right amount of kick.
Avocado is so good on tacos, and loaded with heart healthy fats. It’s creamy and delicious and I totally skip the sour cream, but if you rather save on calories and leave it out, fat free Greek yogurt works fine in it’s place.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
- 1/4 tsp garlic powder
- salt and black pepper to taste
- 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
- for the slaw:
- 1 1/3 cups shredded red cabbage
- 1 tsp red wine vinegar (or lime juice)
- 1/4 tsp oregano
- 1 medium scallion diced1 tbsp chopped cilantro (optional)
- Carbohydrate 0.327093125 g
- Cholesterol 0 mg
- Fat 0.06260875 g
- Fiber 0.142368752121925 g
- Protein 0.074225625 g
- Saturated Fat 0.01103315625 g
- Serving Size 1 1 Serving (89g)
- Sodium 1166.4783125 mg
- Sugar 0.184724372878075 g
- Trans Fat 0.01054859375 g
- Calories 2 calories
Directions: 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.
