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.
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.
- 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
Step-by-step
- Season chicken with a 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.
Slow Cooker Chicken Black Bean Tacos: A Weeknight Winner
As a busy working mom, finding time to cook delicious and healthy meals can feel like a never-ending battle. Weeknights are often a blur of school pick-ups, homework struggles, and the general chaos of family life. That's why I rely heavily on my slow cooker – it's my secret weapon in the kitchen! This recipe for Slow Cooker Chicken Black Bean Tacos is a perfect example of how simple and satisfying a meal can be when you let your slow cooker do the heavy lifting.
The beauty of this recipe lies in its versatility. It's easily adaptable to whatever ingredients I have on hand. Sometimes I add a little extra spice, sometimes I swap out the red cabbage for a different slaw, and sometimes I just keep it classic. But no matter how I tweak it, the result is always the same: tender, flavorful chicken, perfectly seasoned black beans, and a vibrant slaw that adds a refreshing crunch. The whole family loves it, and it’s a welcome change from the usual weeknight fare.
Beyond the Taco: The best thing about this recipe is its adaptability. The slow-cooked chicken and black beans are incredibly versatile. Use them as fillings for burritos, quesadillas, or even salads. The possibilities are endless! The flavorful chicken is perfect for meal prepping, making it an excellent option for busy schedules. You can easily double or triple the recipe and enjoy delicious meals throughout the week.
This recipe is more than just a quick and easy dinner; it’s a symbol of my commitment to providing my family with healthy, delicious food, even amidst the craziness of our daily routines. It’s a reminder that even in the midst of a busy lifestyle, I can still prioritize creating nourishing meals that bring everyone together around the table.
Tips for Success:
- Don't be afraid to experiment with spices. I love the combination of chili powder and cumin, but feel free to add other spices to customize the flavor to your liking. A dash of smoked paprika or chipotle powder adds a delicious smoky depth.
- Prep ahead. The slaw can be made ahead of time, which saves time on busy weeknights. The chicken and beans can also be prepped and stored in the refrigerator for a few days.
- Get creative with toppings. This recipe is a blank canvas for your favorite taco toppings. I often add cheese, sour cream, guacamole, or even a drizzle of hot sauce.
- Make it a family affair. Get the kids involved in the process! They can help shred the chicken, chop the vegetables, or assemble the tacos.
In the end, cooking should be a joy, not a chore. This Slow Cooker Chicken Black Bean Taco recipe simplifies the process, making it easy to create a delicious and satisfying meal even on the busiest of weeknights. So ditch the takeout menus and embrace the simplicity of slow cooking – you won't regret it!
