Beanandchickencrockpottacos Recipes

BLACK BEAN CHICKEN TACOS

Steps:

• In a large bowl, combine the flour, baking powder and 1/2 teaspoon cumin. Cut in shortening until crumbly. Stir in enough water for mixture to form a ball. Knead on a floured surface for 1 minute. Cover and let rest for 20 minutes., Meanwhile, in a large skillet, combine the chicken, salsa, beans, onion powder, chili powder and remaining cumin. Cover and simmer for 15-20 minutes or until chicken juices run clear., For tortillas, divide dough into eight balls; roll each ball into an 8-in. circle. In an ungreased skillet, cook tortillas, one at a time, until lightly browned, about 30 seconds on each side. , Layer between pieces of waxed paper or paper towel; keep warm. Spoon chicken mixture over half of each tortilla and fold over. Serve with lettuce, cheese, olives, sour cream and salsa if desired.

SLOW-COOKER CHICKEN AND BEAN TACOS

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. Sprinkle with taco seasoning mix; top with chiles. Mix tomato sauce, cumin and coriander seed in medium bowl; pour over chicken. Top with beans.
• Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut and chicken is tender.
• Remove chicken from cooker; place on cutting board. Mash beans in cooker. Shred chicken with 2 forks; return to cooker and mix well.
• Serve chicken mixture with taco shells, cheese, lettuce, sour cream and salsa. Chicken mixture will hold on low heat setting up to 3 hours.

CHICKEN 'N' BEAN TACOS

Steps:

• In a nonstick skillet, saute chicken, onion and garlic until juices run clear. Stir in beans, parsley, cumin and pepper; heat through., Spoon 1/3 cup down the center of each tortilla; sprinkle with cheese and tomatoes. Fold in half; serve immediately.

BEAN AND CHICKEN CROCKPOT TACOS

Steps:

• In 3-4 quart crockpot, place chicken thighs and sprinkle with taco seasoning mix. Top with chilies, tomato sauce, onion, chili powder, and drained beans. Cover and cook on low for 8 hours.
• Remove chicken from crockpot and shred with two forks. Using potato masher, mash some of the beans in the crockpot. Return chicken to crockpot and mix well to blend.
• Make tacos with chicken filing, taco shells, and toppings.

CHICKEN AND BEAN TACOS

Steps:

• Add chicken thighs to a 4 quart slow cooker.
• Sprinkle with taco seasoning.
• Sprinkle chopped chiles on top of chicken.
• In a bowl, add tomato sauce, cumin, and coriander seed; stir to combine.
• Pour mixture over the top of the chicken.
• Top with beans.
• Cover, cook on LOW for 7 hours.
• Remove chicken from crock pot and set aside.
• Mash beans with a potato masher (Doesn't have to be perfectly smooth, we like some chunks of beans).
• Shred chicken and return to slow cooker; stir to mix well.
• To assemble taco: spoon about 3 tablespoons of chicken filling into each taco shell; then add 1 tablespoon cheese and lettuce, then add 2 teaspoons sour cream and salsa.
• Enjoy.

EASY SLOW COOKER CHICKEN TACOS

Steps:

• Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
• Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
• Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.

RANCH TACO CHICKEN DIP

Steps:

• Mix chicken, Cheddar cheese, Greek yogurt, taco sauce, taco seasoning mix, and ranch dressing mix in a slow cooker.
• Cook on Low until warmed through, about 30 minutes.