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

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Total Time
5hrs 20mins
Prep
20 mins
Cook
5 hrs

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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Ingredients

Nutrition

Directions

  1. In a large freezer bag combine and mix well: chicken, broth, and taco seasoning.
  2. Seal the bag.
  3. In a large freezer bag combine: black beans, red onion, chili powder and cumin.
  4. Seal the bag.
  5. In a quart size freezer bag add: cilantro (if using) lime juice and salt to taste. Seal the bag.
  6. 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.
  7. To cook:.
  8. Thaw completely.
  9. 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.
  10. Shred the chicken meat.
  11. 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.
  12. Toss bean mixture with chopped cilantro, lime juice and salt to taste. Serve shredded chicken and beans on warmed tortillas; garnish with salsa.