Slow-Cooked Chicken and Black Bean Tacos with Avocado Salsa

Ingredients

Main Ingredients:

- 2 pounds chicken breasts
- 1 cup black beans, rinsed and drained
- 1 cup canned diced tomatoes
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks, drained
- 2 cloves garlic, minced
- 1 cup green chile, chopped
- 1 tablespoon honey

Spices:

- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper

Salsa:

- 2 avocados, diced
- 1/2 cup fresh salsa
- Juice of 1 lemon

Additional Ingredients:

- 8 tortillas
- Optional toppings: fresh berries, for garnish
- Brussels sprouts, steamed
- Broccoli, steamed
- Angel food cake mix (reserved for dessert)

Instructions

1. Prepare the Crock Pot:
- Set your Crock Pot to the low setting, allowing it to warm while you prepare the ingredients.

2. Prepare Ingredients:
- Rinse the black beans and drain them thoroughly.
- Chop the onion, green bell pepper, and tomatoes.
- Drain the pineapple chunks.

3. Layer Ingredients:
- Place the chicken breasts at the bottom of the Crock Pot.
- Add the black beans, diced tomatoes, chopped onion, green bell pepper, pineapple chunks, and minced garlic on top of the chicken.

4. Season the Mixture:
- Sprinkle the ground cardamom, cinnamon, salt, and black pepper over the layered ingredients.
- Drizzle the honey evenly over everything.

5. Cook:
- Cover the Crock Pot with the lid and cook on low for PT6H (6 hours) or until the chicken is tender and easily shredded with a fork.

6. Prepare Avocado Salsa:
- In a medium bowl, combine the diced avocados and fresh salsa.
- Squeeze the juice of one lemon over the mixture and gently toss to coat. Set aside to let the flavors meld together.

7. Serve:
- Once the cooking time is complete, remove the chicken from the Crock Pot and shred it with two forks.
- Return the shredded chicken to the pot to absorb the juices for another 10 minutes.
- Warm the tortillas in a dry skillet or microwave.
- Assemble the tacos by placing the chicken and bean mixture in each tortilla.
- Top with the avocado salsa.
- Serve with a side of steamed Brussels sprouts and broccoli.

Total Time

PT6H15M
6 hours and 15 minutes

Type of Dish

Dinner

Keywords

Chicken tacos, Crock Pot recipes, Avocado salsa, Black beans, Slow-cooked dinner, Easy crock pot meals, Mexican-inspired, Healthy dinner, Family recipes, Comfort food

Recipe Yield

Feeds 4 adults

Calories

1600 calories for the entire dish

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