Crock Pot Challenge – Chicken and Black Bean Tacos

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Okay, I know that the Crock Pot Challenge is technically over.  But, in my roundup post, I promised you 1 more recipe.  And I’m not one to go back on my promises.  Please enjoy this bonus recipe: chicken and black bean tacos!I’ll keep this short and sweet.  We bought a boat load of avocados at Costco last weekend and have been looking for reasons to eat them before they go bad.  *Side note: does anyone have tips to make avocados last longer? I knew I needed 1 more crock pot recipe, and I was already halfway through my Sunday meal prep, when the lightbulb went off and these tacos were born.  I had all of the ingredients on hand, and they were crazy easy to throw together and freeze.

Heck, I didn’t even thaw the chicken first.  I opened a package of frozen chicken breasts (about 1 1/4 pounds) and put them in a ziplock bag.  I added 1 can of rinsed and drained black beans, 8 ounces of mild salsa, some garlic, chili powder, and cumin.  Boom.  Jenny, do you see what I did here?!  I made dinner without a recipe!  And we all survived.  And no one had a panic attack.

I threw the whole bag back into the freezer until I was ready for it.

We already had the aforementioned avocado on hand, so once the chicken was cooked and we were ready to eat, all we needed to add was some freshly grated cheddar cheese, cilantro, and salsa.  Dinner is served, y’all.

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Crock Pot Chicken and Black Bean Tacos
Serves 4 hungry adults

– 1 1/4 pound chicken, frozen
– 1 15-ounce can black beans, rinsed and drained
– 8 ounces mild salsa
– 2 cloves garlic, minced
– 3 green onions, chopped
– 1 1/4 teaspoons chili powder
– 1 teaspoon cumin
– 2 tablespoons water

If making ahead of time to freeze, add all ingredients to freezer safe container or bag.  When ready to cook, add contents of bag plus 2 tablespoons of water to 4-quart crock pot.  Cook on low for 6-8 hours, until chicken is cooked through.  Remove chicken and shred with forks, then return to crock pot and stir well.  Keep on low until ready to serve.

You can totally make this without freezing ahead of time – the instructions are the same.  Add everything to the crock pot, cook (possibly for a shorter amount of time, since nothing is frozen), and serve.

We used flour tortillas and topped our tacos with avocado, cilantro, salsa, and freshly grated cheddar cheese.  Feel free to top these babies with anything you’d like.  Enjoy!  🙂

Check out the rest of my crock pot challenge recipes here!  Or, for a list of all recipes, click here!

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12 thoughts on “Crock Pot Challenge – Chicken and Black Bean Tacos”

  1. Pingback: Crock Pot Challenge Recap – 9 Easy and Delicious Slow Cooker Recipes | She Wines Sometimes

  2. Avocados: Buy them very fresh – bright green and very hard. If you want to ripen them QUICKLY to eat – put in a paper bag for 3 hours or so, otherwise just let them sit on the counter. If you think they’re getting too ripe, too fast, throw them in the fridge, they last forever.

    Reply

      • I LOVE avocados.. they are so much cheaper in bulk too! If you only use part of an avocado, restore it with the pit back in, it stays greener. They say not to refrigerate it because it stops the ripening process, but if you buy in bulk, you can use that to your advantage. Great blog too, by the way. Glad you don’t subscribe to the box wine theory!!!!!

        Reply

    • Absolutely! It’s such a great feeling to come home to a dinner that requires little to no effort. I feel like it gives me an extra hour back in my day! 🙂

      Reply

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