We tried another Skinny Taste recipe last night, this time the Slow Cooker Chicken Black Bean Tacos. We didn’t make the cabbage slaw because the grocery store I went to on Sunday didn’t have red cabbage, but I’m definitely going to make that next time. This was pretty good – the chicken, black beans, and tomatoes went into a quesadilla for Charlie and crisp corn shells for George and me. Charlie initially complained about beans in his quesadilla, but then commenced to eating it, so that’s a success. George and I both thought the chicken was a little dry – next time instead of separating the chicken out and draining the beans, I think I’d drain a little of the liquid and then mix the rest in with the chicken. It had a good amount of flavor/spice and would probably make a great filling for burritos and enchiladas.
- Everyone ate it!
- This is only in the slow cooker for 2 hours on high, and requires minimal prep work, so it’s feasible that I could make it for a weeknight meal.
- It’s nice to have the beans and chicken cook at the same time in the same dish – less clean up.
Cons: The chicken was a little dry.
Make again? Yes – maybe as chicken black bean burritos next time.
Recipe variation? Don’t drain the beans completely.