Spicy Chicken and Black Bean Tacos

Chicken, Mexican, Slow Cooker

Ingredients

  • 1 15 oz. can black beans rinsed and drained
  • 1 10 oz. can diced tomatoes with mild green chiles, drained
  • 1 1/2 Tsp Chili powder
  • 3/4 Tsp Ground Cumin
  • 1 Tbsp plus 1 tsp Olive Oil divided
  • 4 Boneless skinless chicken breasts
  • 12 Corn taco shells and assorted toppings

Directions

  1. Coat inside of slow cooker with nonstick cooking spray and add beans and tomatoes
  2. Blend chili powder, cumin and 1 tsp oil in a small bowl; stir to blend and rub onto chicken
  3. Place chicken in slow cooker and cover
  4. Cook on high for 1 3/4 hours
  5. Remove chicken and slice
  6. Remove black bean mixture with a slotted spoon into a bowl and mix in remaining oil

Note: More chicken can be used but will require more spices for the rub. You can add more spices to kick up the spice on the chicken if desired.

Source: Crock-Pot