Crock-Pot Chicken and Black Bean Tacos

It seems Fridays around here are becoming recipe days. I’m not holding to that, though – not going to officially start calling Friday “Recipe Day,” because I know what happens. Things change. But for now, I seem to have a recipe I want to share every Friday, so that’s what I’m going to do.

This recipe is based on three tenets: 1. Who doesn’t like Chicken? 2. Who doesn’t like tacos? 3. Who doesn’t like a good Crock-Pot dinner? Throw a few ingredients into the slow cooker in the morning or at lunch, and voila! Dinner!

E still likes ground beef tacos best, and my favorite is spicy fish tacos, but these Crock-Pot chicken tacos are still great, and they’re the only tacos I know that can be made ahead – at least, at the moment. I have a Crock-Pot pulled pork taco brewing in my imagination, but it has yet to come to fruition. Anyway. Let’s get on with it.

First, in the interest of full disclosure, I’ll confess to you that I make my own taco seasoning. Not because I feel it’s taking the high road, but because it tastes better. One of my best friends gave me a jar of homemade taco seasoning as a shower gift when I and I got married, and I’ve just never gone back. I’ve made a couple of tweaks to her original recipe, and increased the amounts so that one batch will fill a small jar and last a while. A side benefit, of course, is that it’s pure spices – no chemical preservatives. So I’ll give you the recipe for that, too. Just whisk it all together, and store it in some kind of jar or plastic container, and use it as you would any store-bought taco seasoning.

 

Homemade Taco Seasoning

4 tablespoons chili powder

2 tablespoons ground cumin

4 teaspoons fine grain sea salt

4 teaspoons black pepper

2 teaspoons paprika

1 teaspoon garlic powder (granulated garlic)

1 teaspoon dried onion

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper

Whisk all ingredients together and store in a tightly sealed container. Makes about 3/4 cup.

 

Crock-Pot Chicken and Black Bean Tacos

1 package skinless boneless chicken thighs (about 5 or 6 thighs)

14 ounces black beans, rinsed and drained

1-1/2 cups fresh salsa (I use Jack’s)

1 tablespoon taco seasoning

Juice of 1/2 lime

Place all ingredients in your Crock-Pot and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken with two forks (a pair of kitchen shears also works for this) and mix well. *Note: use a slotted spoon to serve; there will be lots of juices.

Serve with flour or corn tortillas, chopped cilantro, shredded cheese, lettuce, sour cream, and guacamole, and extra salsa.

Serves 6.

Happy weekend!

Harmony