Slow Cooker Chicken Black Bean Tacos

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.

Pros:

  • 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.

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