Monday, January 7, 2013

Slow Cooker Chicken and Black Bean Tacos

I enjoy using my new slow cooker both for the ease of preparation and clean up as well as for the way it allows me to take the "fix it and forget it" approach to cooking (after all, there are quilts to be made, books to be read, sales to be investigated). When I saw a recipe for chicken and black bean tacos on Skinnytaste, I decided to give it a try. With minor modifications, here is the recipe:

Slow Cooker Black Bean and Chicken Tacos

Servings: 4 • Size: 3 tacos •  Points+: 8 pt 
Calories: 313 • Fat: 8 g • Carb: 41 g • Fiber: 8 g • Protein: 22 g • Sugar: 4 g
Sodium: 716 mg (without added salt)


  • 12 oz raw skinless chicken tenders or breast
  • 15 oz can low sodium black beans, drained and rinsed (Goya)
  • 10 oz can diced tomatoes, drained
  • 1-2 tsp chili powder
  • 1 tsp plus 1/8th tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano 
  • 1 medium scallion, diced
  • 1 tbsp chopped cilantro
For the Slaw: 
  • 1 1/3 cups shredded red cabbage
  • 1 tsp red wine vinegar 
  • 1 tsp olive oil
  • salt and black pepper, to taste
For the Taco:
  • 12 crisp corn taco shells
Optional toppings: (not calculated)

  • low fat sour cream
  • pico de gallo
  • 1 medium haas avocado, sliced
  • salsa
  • fat free shredded cheese


Season chicken with pinch of salt, garlic powder, oregano, and half the chili powder and  cumin. 
Add the beans and tomatoes to the crock pot and season with the remaining chili powder and cumin. Place chicken in the crock pot and cover. 
Cook on HIGH 1 1/2 - 2 hours.

Meanwhile, combine shredded cabbage with vinegar and oil, season with salt to taste; set aside. 

Remove chicken from the crock pot and shred with two forks. Drain bean and tomato mixture and transfer to a platter, or back to the crock pot to keep warm. Top with shredded chicken, scallions and cilantro.

To serve, warm the taco shells according to package directions. Fill with equal amounts of bean and chicken mixture. Top with cabbage and your favorite toppings.
You'll be clamoring to move dinner up when you smell this cooking. I topped my tacos with low fat sour cream and the cabbage slaw and they were delicious. Next time, I'll add some avocado as well. The 3 tacos were very filling along with a tossed salad. The chicken and black beans would be equally delicious served over some yellow rice.


  1. I love Gina's site, Skinnytaste. So many tasty and healthy ideas. Can't believe a serving size is 3 tacos. What a generous portion! I think I've pinned this recipe before. I'll have to try it soon.

  2. very nice
    thank you so much
    have nice day =)

  3. That's the second or third time I've seen SkinnyTaste referenced this weekend. I'm going to have to go check it out. The tacos here look great!


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