Gluten-Free Slow-Cooker Chicken and Bean Tacos

Name: Gluten-Free Slow-Cooker Chicken and Bean Tacos
Prep time: 30 min
Total time: 4 h 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 20 oz boneless skinless chicken breasts, trimmed of fat; 1 tablespoon canola oil; 2 cups chopped onions (2 large); 1 medium red bell pepper, chopped (1/2 cup); 1 jalapeño chile, diced; 2 tablespoons chili powder; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1/2 teaspoon salt; 1 can (15 oz) Muir Glen™ organic tomato sauce; 1 can (15 oz) great northern beans, drained, rinsed, mashed; 1 can (15 oz) black beans, rinsed, drained; 24 taco shells or corn tortillas; Lime; Chopped avocado; Chopped tomato; Chopped cilantro; Shredded lettuce; Sour cream

0 Ratings

0 Reviews

0 Questions

Gluten-Free Slow-Cooker Chicken and Bean Tacos

Prep 30 min
Total 4 hr 30 min
Servings 12

Serve these crowd-pleasing slow cooker chicken tacos at your next gathering.

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

Tacos

20 oz boneless skinless chicken breasts, trimmed of fat
1 tablespoon canola oil
2 cups chopped onions (2 large)
1 medium red bell pepper, chopped (1/2 cup)
1 jalapeño chile, diced
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1 can (15 oz) Muir Glen™ organic tomato sauce
1 can (15 oz) great northern beans, drained, rinsed, mashed
1 can (15 oz) black beans, rinsed, drained
24 taco shells or corn tortillas

Toppings, If Desired

Lime
Chopped avocado
Chopped tomato
Chopped cilantro
Shredded lettuce
Sour cream

Steps

1

Spray 5- to 6-quart slow cooker with cooking spray. Place chicken in slow cooker.
2

In 10-inch skillet, heat oil over medium-high heat. Add onions, bell pepper and jalapeño chile; cook 4 to 5 minutes or until vegetables begin to soften. Add chili powder, cumin, coriander and salt. Cook until onions are soft and spices are fragrant; remove from heat. Add tomato sauce and great northern beans; mix well. Stir in black beans. Pour mixture over chicken.
3

Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 2 1/2 hours until chicken is tender and cooked through. Remove chicken to cutting board; shred. Return chicken to slow cooker with beans and sauce. Squeeze lime juice over mixture; stir.
4

Serve in taco shells with toppings.

This recipe makes enough for a crowd or another dinner. Cover and refrigerate leftovers up to 3 days, or freeze up to 1 month.
Try using pinto beans in place of the great northern beans or the black beans.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 1 Serving

Calories: 430

Calories from Fat: 150

Total Fat: 16g; 25%

Saturated Fat: 3 1/2g; 18%

Trans Fat: 2g

Cholesterol: 60mg; 20%

Sodium: 530mg; 22%

Potassium: 630mg; 18%

Total Carbohydrate: 42g; 14%

Dietary Fiber: 9g; 35%

Sugars: 2g

Protein: 29g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 15%; 15%

Calcium: 10%; 10%

Iron: 25%; 25%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;