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    You are in: Home / Recipes / Mexican Chicken With Black Beans **crock Pot** OAMC Recipe
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    Mexican Chicken With Black Beans **crock Pot** OAMC

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    SecretIngredients's Note:

    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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    Units: US | Metric


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

    Ratings & Reviews:


    Nutritional Facts for Mexican Chicken With Black Beans **crock Pot** OAMC

    Serving Size: 1 (236 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 592.6
    Calories from Fat 83
    Total Fat 9.3 g
    Saturated Fat 2.2 g
    Cholesterol 57.2 mg
    Sodium 559.9 mg
    Total Carbohydrate 88.6 g
    Dietary Fiber 22.6 g
    Sugars 2.2 g
    Protein 39.8 g

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