Sunday, December 5, 2010

Green Chilie Chicken and Black Bean Tacos

I love to make Mexican food and when I can make it in the slow cooker I am even more excited. My family also loves taco night. We started it when my daughter began eating solid food and since then it has been a staple in our home at least once a week. But, the same tacos each week can get boring so I like to change it up with this recipe which can be made in the slow cooker in the morning and is ready for you when you get home after your crazy busy day.

1 can black beans or black beans with jalepenos
1 can tomatoes with green chilies, drained
1 small can green chilies
1 packet McCormick taco seasoning (I've tried many taco seasonings and this is by far the most flavorful)
1 tbsp olive oil
3-4 boneless, skinless chicken breasts, rinsed and patted dry
1/4 cup chicken stock
Hard and/or Soft taco shells
Any toppings you and your family enjoy such as:
diced tomatoes
shredded lettuce
shredded cheese
sour cream
black olives

1. Spray slow cooker with non-stick cooking spray. Add beans, tomatoes, green chilies. Top with 1/2 packet of taco seasoning.

2. Blend the remaining 1/2 packet taco seasoning mix with olive oil and rub onto the chicken breasts.

3. Place chicken breasts on top of black bean mixture in slow cooker. Cover with chicken stock.

4. Cover and cook on low for 6 hours. Remove chicken to cutting board and shred. Transfer back to black bean mixture and combine.

Serve using a slotted spoon so as not to get any residual moisture mixed into your tacos - you don't want them to get soggy.

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