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Chicken and Spicy Black Bean Tacos Recipe from the Crock-Pot® 5 ingredients or less cookbook. Item # 2275100

Chicken and Spicy Black Bean Tacos

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Chicken and Spicy Black Bean Tacos Recipe from the Crock-Pot® 5 ingredients or less cookbook. Item # 2275100
Servings
4
Prep Time
10 Minutes
Cook Time
1 Hour (s)
45 Minutes

Chicken and Spicy Black Bean Tacos Makes 4 servings Prep Time: 10 minutes Cook Time: 1-¾ hours (HIGH)

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Ingredients

• 1 can (about 15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes with mild green chilies, drained
• 1-½ teaspoons chili powder
• ¾ teaspoon ground cumin
• 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
• 12 ounces boneless, skinless chicken breasts
• 12 crisp corn taco shells
• Optional toppings: shredded lettuce, diced tomatoes, shredded Cheddar cheese, sour cream and/or sliced black olives

Instructions

1. Coat inside of CROCK-POT® slow cooker with nonstick cooking spray. Add beans and tomatoes with chilies. Combine chili powder, cumin and 1 teaspoon oil in small bowl; rub onto chicken. Place chicken in CROCK-POT® slow cooker. Cover; cook on HIGH 1-¾ hours.
2. Remove chicken to cutting board; slice. Remove bean mixture to large bowl using slotted spoon. Stir in remaining 1 tablespoon oil.
3. To serve, warm taco shells according to package directions. Fill with equal amounts of bean mixture and chicken. Top as desired.

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Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.