Mexican Chicken With Black Beans **crock Pot** OAMC
- Ready In:
- 5hrs 20mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 4 -6 boneless skinless chicken thighs
- 3 tablespoons taco seasoning (I use Pamela's Bulk Taco Seasoning Mix)
- 1⁄2 cup chicken broth
- 2 (16 ounce) cans black beans, rinsed and drained
- 1 small red onion, chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1⁄3 cup fresh cilantro, chopped (optional)
- 2 tablespoons lime juice
- salt
- 8 flour tortillas
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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RECIPE SUBMITTED BY
DustyPyatt
United States