Description

An effortless weeknight dinner where chicken breasts are slow-cooked with salsa and black beans, then shredded and served in warm tortillas with a tangy lime crema.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts
16 oz medium salsa
1 can (15 oz) black beans, rinsed and drained
1 tsp ground cumin
1 tsp chili powder
1/2 cup full-fat sour cream
2 tbsp fresh lime juice
1 cup shredded Mexican blend cheese
8–10 small tortillas (corn or flour)
Optional toppings: diced white onion, cilantro, avocado slices, lime wedges

Instructions

Pat chicken breasts dry and place them in the bottom of a 4-6 quart slow cooker.
Pour the salsa over the chicken and sprinkle with ground cumin and chili powder. Do not stir.
Cover and cook on Low for 6 hours (or High for 3-4 hours).
Remove chicken to a cutting board and shred using two forks.
Add rinsed black beans to the slow cooker with the remaining sauce. Return shredded chicken to the pot and stir to combine.
Let the mixture sit on Warm or Low for 10-15 minutes to allow flavors to meld and sauce to thicken slightly.
In a small bowl, whisk together sour cream, lime juice, and a pinch of salt (and lime zest if using) to make the lime crema.
Warm tortillas in a dry skillet or microwave.
Assemble tacos by placing chicken and bean mixture in tortillas, drizzling with lime crema, and adding desired toppings.

Notes

Do not overcook the chicken; check at 6 hours. If the sauce is too watery, remove the lid and cook on High for 20-30 minutes after shredding. The lime crema does not freeze well; freeze the chicken mixture separately. For a spicy version, swap medium salsa for spicy salsa verde or add chipotle peppers.

Prep Time: 5 minutes
Cook Time: 6 hours
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 tortilla with chic
Calories: 320
Sugar: 6
Sodium: 580
Fat: 12
Saturated Fat: 4
Carbohydrates: 25
Fiber: 4
Protein: 28

Keywords: slow cooker, salsa chicken, tacos, lime crema, weeknight dinner, easy recipes, meal prep, chicken tacos