Easy peasy! I needed a quick dinner idea because I wasn’t in a mood to prepare something big or fancy (yes, even food bloggers feel this way). I normally do love cooking but I was busy and my daughters kept asking for tacos and this dish just came to me. Adjust it according to your tastes.
Ingredients:
14 chicken tender pieces (use as much as needed to feed your family – skinless breasts etc.)
1/2 of a large onion, diced
1 16 oz. can of low sodium black beans
2 tablespoons of chipotle chili powder
1/2 teaspoon cayenne pepper
1 jalapeño, stemmed and seeded (leave the seeds if you want it spicier)
4 garlic cloves, minced
2 tablespoons of ground cumin, use less if you don’t love it.
2 tablespoons of fresh lime juice
8 ounces or so of tomato sauce (puree works)
Salt and pepper
Cilantro (optional for garnish)
Directions:
Place the chicken first in your slow cooker, set on high for 2-3 hours, or on low to cook longer (4-6) hours. Then add the remaining ingredients. Cover and let it work its magic. Prior to serving, I taste and adjust spices. I shred the chicken with two forks. You can use this as taco filling or as we did topping it over quinoa.
— Knead to Cook
Robin, this looks good! We have out of town guests coming this weekend and I will be doing a lot of cooking. This looks like a good welcome lunch for 2 families of 5. Do you think your recipe should be doubled?
You can Liz because you can always use it for leftovers (tacos/carnitas).
This dish looks so delicious and I love that I can set it and forget it when I leave for work in the morning and come home to a wonderful meal and delicious smelling house!
Set it and forget it dishes are the BEST! oxoxo 🙂