Mexican Chicken With Black Beans **crock Pot** OAMC |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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Fan-tabulous come home to dinner! The smell of this one as it cooks will have you begging for dinner time! Ingredients:
4 -6 boneless skinless chicken thighs |
3 tablespoons taco seasoning (i use pamela's bulk taco seasoning mix) |
1/2 cup chicken broth |
2 (16 ounce) cans black beans, rinsed and drained |
1 small red onion, chopped |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1/3 cup fresh cilantro, chopped (optional) |
2 tablespoons lime juice |
salt |
8 flour tortillas |
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.
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