Tuesday, April 4, 2017

Chicken & Black Bean Tacos

Tacos are one of the go to foods in our house.  We both love them, they’re relatively inexpensive, we can each customize them to our liking (I’m all about the toppings, while Nick is more of a purist), and they’re kind of a no-brainer to make most of the time.

Don’t get me wrong, I like trying new recipes, and I definitely enjoy challenging myself in the kitchen.  Sometimes, though, between work schedules that are sometimes opposite, pets who seem to go to the vet a lot, and all of the random things that come up in life, I just want something easy.  Or better yet, something that’s easy, and pretty much ready to eat when we get home.  These chicken and black bean tacos fit the bill.

You’ll need two separate slow cookers for this recipe.  It may seem a bit odd to own two, but I promise it’s worth it.  You just can’t beat the convenience of having dinner cooked when you come home.  If you’re busy, or deal with conflicting schedules, it can make the difference between a home cooked meal and fast food.  We bought our second small Crock Pot about seven years ago, and it has been well worth the cabinet space.

Any color bell pepper is great in this.  I like to use one color in the beans, and a different color in the chicken.

The chicken and black beans freeze and re-heat well, so depending on how many people you’re cooking for, you can easily freeze part of this and have a night of not having to cook later on. They’re also great as nachos.  

Chicken & Black Bean Tacos:

Black Beans:
1 bag (16 oz.) black beans, rinsed
1 onion, very finely diced
1 bell pepper, very finely diced
1 ½ tsp salt
¼ tsp pepper
1/3 to ½ cup fresh cilantro leaves (optional)
1 garlic clove, minced or pressed
1 tsp chili powder
1 tsp cumin
4 ½ cups water

Combine all ingredients in slow cooker; stir; cover, and cook on Low for 6 – 7 hours.

2 - 3 boneless, skinless chicken breasts
1 package taco seasoning
1/4 to 1/3 cup fresh cilantro leaves (optional)
½ tsp chili powder
½ tsp cumin
¼ tsp pepper
1 bell pepper, chopped
1 onion, chopped
1 ½ cups water

Place chicken breasts in slow cooker; place onion and pepper over chicken. Add taco seasoning and spices; add water, and stir together. Cover and cook on Low for 5 – 6 hours. Shred with fork and stir together in sauce.

Spoon chicken and beans into taco shells; top as desired with lettuce, cheese, onion, avocado, etc.



  1. This seems delicious. Oh, I shouldn't read these things before having lunch... I'm going to cook asap! (But not tacos today).

    Eva - Mail Adventures
    C is for: Castle.

  2. Yummy! We have cooked chicken in the crock pot and then shredded it for tacos or burritos. Never thought to make beans in it though. We have 2 microwaves for convenience so I get the thought of having 2 crock pots.


  3. Yummy! I cook as a creative outlet (as well as to eat). I am bookmarking your page.


  4. You are on a blogging roll and I love it! These sound yummy!

  5. your idea is neat -- but for those of us who are still one-slow-cooker coos, maybe there's a way to use leftover chicken?

    best... mae at maefood.blogspot.com

  6. Ah, the lunchtime hunger pangs are starting.

  7. Man, if I could only cook following recipes! My pound cake turned out tasting like a ten pound cake!

  8. You've sold me on the idea of a slow cooker. I used to have one when my kids were little. I just worry about leaving something cooking when I'm out but I guess you just have to trust technology.

  9. I love my slow cooker - but I don't know about owning two of them! It would never have occurred to me until finding your post. That said, this does look good.... I may research this idea a bit more. - Louise

  10. Of course, you could cook one one day and the other the next and then put them together. If one only owned one slow cooker.

  11. I'm not a bean person, but my husband is. Looks like something he'd love.

  12. Delicious! And how funny ... we had tacos for dinner tonight. :)


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