Slow Cooker Tomatillo Chicken and Black Bean Tacos
- 1 small onion, chopped
- 2 chipotle peppers in adobo, roughly chopped
- 6 oz store-bought tomatillo (green) salsa
- 3 cloves garlic, roughly chopped
- 2 Tbsp brown sugar
- 1/2 tsp Mexican oregano
- 2 15-oz cans black beans, drained and rinsed
- 1/2 tsp kosher salt
- 2-1/2 lbs boneless, skinless chicken thighs, trimmed
- 6-8 small corn or flour tortillas, lightly toasted, for serving
- Produce
- Black beans (2 15-oz cans)
- Garlic (3 cloves)
- Mexican oregano (1/2 tsp)
- Onion, small (1)
- Tomatillo, store-bought (6 oz)
- Meat
- Chicken thighs, boneless skinless (2 1/2 lbs)
- Canned Goods
- Chipotle peppers in adobo (2)
- Cooking & Baking
- Brown sugar (2 Tbsp)
- Kosher salt (1/2 tsp)
- Bread & Baked Goods
- Corn or flour tortillas, small (6)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published October 4, 2012 (4 months ago).
88 people saved this recipe.
