Cinco De Mayo One Pot Chicken Tacos


Cinco De Mayo is right around the corner and this One Pot Chicken Taco recipe is going to be the easiest and tastiest way to celebrate! Super simple, super fast and practically cooks on it’s own. The filling can be used for tacos, burritos, or to throw on top of a salad.


12 oz raw skinless chicken tenders or breasts
15 oz can black beans, drained and rinsed
10 oz can tomatoes with mild green chilies (Rotel)
1 1/8 tsp chili powder
1 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp oregano
1 medium scallion, chopped
1 tbsp chopped cilantro
1 package taco shells

For the slaw:

1 1/3 cups shredded red cabbage
1 tsp red wine vinegar or lime juice
salt and black pepper, to taste

Optional Toppings:

pico de gallo
sliced avocado

Season chicken with a pinch of salt, garlic powder, 1/8 of the chili powder, oregano and 1/4 tsp cumin. Add the beans and tomatoes to the crock pot and season with the remaining chili powder and cumin. Place chicken in the crock pot and cover. Cook on HIGH for two hours.

Meanwhile, combine shredded cabbage with vinegar, season with salt and people to taste and set aside.

Remove chicken from the crock pit and shred with two forks. Drain beans and transfer to a platter, or back to the crock top to keep warm. Top the shredded chicken with scallions and cilantro.

To serve, warm the taco shells according to package directions. Fill with equal amounts of bean and chicken mixture. Top with cabbage slaw and your favorite toppings.





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