Slow Cooker Chicken Black Bean Tacos
- 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
- 1 1/8 tsp chili powder
- 3/4 tsp plus 1/8th tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1 medium scallion, diced
- 1 tbsp chopped cilantro (optional)
- 1 1/3 cups shredded red cabbage
- 1 tsp red wine vinegar (or lime juice)
- salt and black pepper, to taste
- 12 crisp corn taco shells
- pico de gallo
- 1 medium haas avocado, sliced (+ add 2 pts per serving)
- This recipe is gluten-free
- Produce
- Cilantro (1 tbsp)
- Cumin, ground (7/8 tsp)
- Garlic powder (1/4 tsp)
- Goya black beans, low sodium (1 15 oz can)
- Haas avocado, medium (1)
- Oregano (1/4 tsp)
- Red cabbage (1 1/3 cups)
- Scallion, medium (1)
- Tomatoes with mild green chiles (1 10 oz can)
- Meat
- Chicken tenders or breast, raw skinless (12 oz)
- Condiments
- Pico de gallo (1)
- Red wine vinegar (1 tsp)
- Cooking & Baking
- Chili powder (1 1/8 tsp)
- Salt and black pepper (1)
- Bread & Baked Goods
- Corn taco shells, crisp (12)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published December 13, 2012 (2 months ago).
148 people saved this recipe.
