Ingredients:1 15-ounce can black beans1 10-ounce can tomatoes with green chiles1 1/2 teaspoons chili powder1/2 teaspoon ground cumin2 boneless, skinless chicken breast halvesSoft taco-size tortillas
Directions: - Coat slow cooker with cooking spray.
- Add beans, tomatoes, chili powder, ground cumin, and olive oil and stir until well-blended.
- Add chicken and cover with the black bean mixture.
- Cover and cook on low for 4 hours.
- Shred chicken with a fork while still in the slow cooker
- Serve in warm tortillas, crispy taco shells, or over lettuce
Note: Black bean and chicken mixture freezes well and is great for left overs.
Source: Slow Cooker Bible by Crock Pot
Ingredients:
1 15-ounce can black beans
1 10-ounce can tomatoes with green chiles
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
2 boneless, skinless chicken breast halves
Soft taco-size tortillas
Directions:
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