Categories: Mexican, beans, chicken, crock pot, quick

Ingredients

• 1 can(15 oz) black beans, rinsed and drained
• 1 can(10oz) tomatoes with mild green chilis, drained
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon ground cumin
• 1 tablespoon plus 1 teaspoon EVOO, divided
• 12 oz boneless, skinless, chicken breasts, rinsed and patted dry
• 12 crisp corn taco shells
• Optional toppings: shredded lettuce, diced tomatoes,,shredded cheese, sour cream, ripe olives.

Directions

1. Coat slow cooker with nonstick cooking spray.

2. Add beans and tomatoes with chilis.

3. Blend chili powder and cumin with 1teaspoon oil and rub into chicken breasts.

4. Place chicken in slow cooker.

5. Cover; cook on high 1 3/4 hours.

6. Remove chicken and slice. Transfer bean mixture to bowl using slotted spoon. Stir in 1 tablespoon oil.

7. To serve, warm taco shells. Fill with equal amounts of bean mixture and chicken. To as desired.

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