Serves
4-6
12
oz raw skinless chicken tenders or breast
15
oz can low sodium black beans, drained and rinsed (I used Goya.)
10
oz can tomatoes with mild green chiles (I
used Rotel.)
1
1/8 tsp chili powder
¾
tsp plus 1/8th tsp ground cumin
¼
tsp garlic powder
¼
tsp oregano
1
medium scallion, diced
1
tbsp chopped cilantro (optional)
For
the Slaw:
1
1/3 cups shredded red cabbage
1
tsp red wine vinegar (or lime juice)
salt
and black pepper, to taste
For
the Taco:
12
crisp corn taco shells
Optional
toppings: Pico de gallo, avocado, etc.
Season
chicken with pinch of salt, garlic powder, oregano, 1/8 tsp of the chili powder
and 1/8 tsp 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 for 2
hours.
Meanwhile,
combine shredded cabbage with vinegar (add more to taste), season with salt to
taste; set aside.
Remove
chicken from the crock pot and shred with two forks. Drain beans 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.
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