Crock Pot Chicken Tacos
- Number of Servings: 20
Ingredients
Directions
2 boneless, skinless chicken breasts. 1 tbsp chili powder2 tsp cumin1 tbsp garlic powder1 tbsp onion powder1/4 tsp kosher salt or sea salt1 cup salsa (I use Pace Picante Medium)6 oz can tomato paste2 1/2 cups water1 cup of long grain, brown rice uncooked2 tbsp light sour cream1 cup dried black beans, cooked(I preboil mine before adding to slow cooker)
Put chicken in slow cooker. No need to defrost if it's frozen.
Pour spices over chicken.
Add the rest of the ingredients, except the black beans, and stir together. Add the cooked black beans about an hour before serving.
Let slow cook on low for 8-10 hours or on high for about 4-5 hours depending on the type of slow cooker you have. Mine is done after 3 and 1/2 hours on high.
Each serving is about 1/2 cup or enough to fill a corn tortilla.
Number of Servings: 20
Recipe submitted by SparkPeople user JCSGRL_69.
Pour spices over chicken.
Add the rest of the ingredients, except the black beans, and stir together. Add the cooked black beans about an hour before serving.
Let slow cook on low for 8-10 hours or on high for about 4-5 hours depending on the type of slow cooker you have. Mine is done after 3 and 1/2 hours on high.
Each serving is about 1/2 cup or enough to fill a corn tortilla.
Number of Servings: 20
Recipe submitted by SparkPeople user JCSGRL_69.
Nutritional Info Amount Per Serving
- Calories: 72.8
- Total Fat: 1.0 g
- Cholesterol: 7.0 mg
- Sodium: 247.8 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 2.3 g
- Protein: 4.3 g
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