Crockpot Chicken and Black Bean Tacos


Crockpot Chicken and Black Beans.... A truly easy and delicious meal that almost cooks itself... what could be better?  Low fat... healthy and delicious too!
TIPS
I use fresh salsa in this recipe... I find it more flavorful and so much better than the bottles stuff.... but sometimes kids like the bottled stuff better... so it's your choice use either one... my fresh salsa comes in a 16 ounce container.. if you use a bottled salsa.. don't fret about the size if it's not exactly 16 ounces... use whatever is close in size.
You usually can find fresh salsa in the produce section of a grocery store.
I rough chop my onion and garlic... and throw it into my mini chopper together... a few pulses and my onions and garlic are finely chopped and mixed... perfect for this.
When removing it from the crockpot to serve... use a slotted spoon... it may have a little too much liquid for serving in tortilla shells...
This recipe is best when the shredded meat is put back into the pot and allowed to cook on low for at least an hour...
Toppings are important.. they add a bit of punch to the taste of the tacos... so be sure to serve them with a selection of toppings.
This recipe can also be used as a base for a filling for enchiladas... just use a slotted spoon to remove this mixture from the crockpot... then add a little enchilada sauce.... you want it a little wet... not drowning... and follow your enchilada recipe.
For more heat ... add a sprinkling of cayenne.  Depending on how hot your salsa is and how you like your Mexican food... you may want to add some cayenne.
This can also be served over rice... easy and delicious also!
This makes approximately 4 servings.
A great weeknight meal that can be almost ready when you get home from work... perfect for a busy weeknight!

Try this delicious recipe... you'll love it!






Recipe:  Crockpot Chicken and Black Bean Tacos
All you need:
1 1/2 pounds boneless skinless chicken breasts
1 (about 16 ounces) container fresh salsa
1 can low sodium black beans, drained and rinsed
1 small can mild chilies
1 onion, finely diced
2 large garlic cloves, finely diced
2 teaspoons cumin
Tortillas
Toppings:
Shredded cheddar cheese
Chopped tomatoes
Sliced black olives
Chopped green onion
Sour Cream
All you have to do:
Put the chicken in a crockpot.  Put the remaining ingredients (except the tortillas and toppings) on top of the chicken... give it a quick stir.   Set the crockpot on low for 7 hours. 
Shred the chicken (it should shred easily with a fork).  Put the chicken back in the crockpot and cook for another hour.  Remove with a slotted spoon and serve with tortillas and toppings.

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