Mexican Chicken With Black Beans **crock Pot** OAMC Recipe

Name: Mexican Chicken With Black Beans **crock Pot** OAMC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -6 boneless skinless chicken thighs; 3 tablespoons taco seasoning (I use Pamela's Bulk Taco Seasoning Mix); ½ 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; ⅓ cup fresh cilantro, chopped (optional); 2 tablespoons lime juice; salt; 8 flour tortillas

Servings: persons

4 -6 boneless skinless chicken thighs
3 tablespoons taco seasoning (I use Pamela's Bulk Taco Seasoning Mix)
½ 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
⅓ cup fresh cilantro, chopped (optional)
2 tablespoons lime juice
salt
8 flour tortillas

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.
6
Seal the bag.
7
Print recipe, insert 3 bags (and recipe) into a large freezer bag.
8
To that bag you have the option of adding the tortillas at this time.
9
I do, so I have everything on hand.
10
Seal the bag.
11
To cook:.
12
Thaw completely.
13
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.
14
Shred the chicken meat.
15
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.
16
Toss bean mixture with chopped cilantro, lime juice and salt to taste.
17
Serve shredded chicken and beans on warmed tortillas; garnish with salsa.

1043

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 -6 boneless skinless chicken thighs, 3 tablespoons taco seasoning (I use Pamela's Bulk Taco Seasoning Mix), ½ cup chicken broth, 2 (16 ounce) cans black beans, rinsed and drained, and more.

Yes, Mexican Chicken With Black Beans **crock Pot** OAMC falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken With Black Beans crock Pot OAMC

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