Mexican Chicken With Black Beans **crock Pot** OAMC

"Fan-tabulous come home to dinner! The smell of this one as it cooks will have you begging for dinner time!"
 
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Ready In:
5hrs 20mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • In a large freezer bag combine and mix well: chicken, broth, and taco seasoning.
  • Seal the bag.
  • In a large freezer bag combine: black beans, red onion, chili powder and cumin.
  • Seal the bag.
  • In a quart size freezer bag add: cilantro (if using) lime juice and salt to taste. Seal the bag.
  • Print recipe, insert 3 bags (and recipe) into a large freezer bag. To that bag you have the option of adding the tortillas at this time. I do, so I have everything on hand. Seal the bag.
  • To cook:

  • Thaw completely.
  • Place chicken, taco seasoning, and chicken broth, into a slow cooker and cook till tender and easy to shred, about 5-7 hours on low.
  • Shred the chicken meat.
  • Heat a large skillet over medium-high heat, then film with a little oil; stir-fry bean mixture until heated through, about 3 to 4 minutes.
  • Toss bean mixture with chopped cilantro, lime juice and salt to taste. Serve shredded chicken and beans on warmed tortillas; garnish with salsa.

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