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Gluten-Free Slow-Cooker Chicken and Bean Tacos
0 Likes
Prep Time:
30 minutes
Total Time:
4 hours 30 minutes
Delight guests with easy slow cooker chicken tacos at your next party.
Ingredients:
  • Chopped cilantro
  • Shredded lettuce
  • Sour cream
  • 20 oz boneless skinless chicken breasts, trimmed of fat
  • 1 tablespoon canola oil
  • 2 cups chopped onions (2 large)
  • 1 medium red bell pepper, chopped (1/2 cup)
  • 1 jalapeño chile, diced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon salt
  • 1 can (15 oz) Muir Glen™ organic tomato sauce
  • 1 can (15 oz) great northern beans, drained, rinsed, mashed
  • 1 can (15 oz) black beans, rinsed, drained
  • 24 taco shells or corn tortillas
  • Lime
  • Chopped avocado
  • Chopped tomato
Instructions:
  • Prepare your 5- to 6-quart slow cooker by greasing it with cooking spray, then place the chicken inside.
  • Heat oil in a 10-inch skillet over medium-high heat. Cook onions, bell pepper, and jalapeño chile for 4 to 5 minutes until vegetables start to soften. Sprinkle in chili powder, cumin, coriander, and salt. Keep stirring until onions are soft and spices are fragrant. Remove from heat and mix in tomato sauce and great northern beans. Stir in black beans and pour over chicken.
  • Cook the chicken on Low heat setting for 4 to 5 hours or on High heat setting for 2 to 2 1/2 hours until tender. Remove and shred the chicken, then return it to the slow cooker with beans and sauce. Add lime juice, stir, and enjoy!
  • Assemble taco shells with desired toppings for serving.

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