Slow-Cooker Chicken & Black Bean Tacos

Slow-Cooker Chicken & Black Bean Tacos Recipe photo by Taste of Home

  • Total Time: Prep: 20 min. Cook: 4-1/4 hours
  • Makes: 6 servings


  • 1 can (8 ounces) crushed pineapple
  • 1/2 cup salsa
  • 2 green onions, sliced
  • 1 teaspoon grated lime zest
  • 1/4 cup lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon each salt, cayenne pepper and pepper
  • 1 pound boneless skinless chicken thighs
  • 1 can (15 ounces) black beans, rinsed and drained
  • 12 flour tortillas (6 inches), warmed
  • Toppings: shredded Mexican cheese blend, shredded lettuce, peeled medium ripe avocado and hot sauce


  • In a small bowl, combine the first 5 ingredients; stir in seasonings. Place chicken in a 3-qt. slow cooker; add pineapple mixture. Cook, covered, on low 4-5 hours or until chicken is tender.
  • Remove chicken; cool slightly. Shred meat with 2 forks; return to slow cooker. Stir in beans. Cook, covered, on low 15-20 minutes longer or until heated through. Using a slotted spoon, serve chicken mixture in tortillas with toppings.


SOURCE: Taste of Home

When you purchase a book below it supports the Number #1 Black Christian Newspaper BLACK CHRISTIAN NEWS NETWORK ONE ( and it also allows us to spread the Gospel around the world.