Crockpot Green Chile Chicken Tacos with Mango Black Bean Salsa

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless

• Produce

  • 2 cans (4 oz each green chiles
  • 1 Avocado
  • 1 can Black beans
  • 1/2 cup Cilantro, fresh leaves
  • 1 tbsp Cilantro, fresh
  • 3 cloves Garlic
  • 2 tbsp Jalapeno pepper
  • 1 Lime, juice from
  • 1 Mango, large pitted and diced
  • 1 Onion, medium
  • 2 tbsp Onion

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 8 Flour tortillas

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cans (4 oz each) green chiles, un-drained
• 1/2 cup fresh cilantro leaves
• Juice from 1 lime
• 1/2 cup chicken broth
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1-1/2 lbs boneless skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 large mango, peeled, pitted and diced
• 2 tablespoons minced jalapeno pepper
• 2 tablespoons minced onion
• 2 tablespoons lime juice
• 1 tablespoon minced fresh cilantro
• Salt and pepper to taste
• 8 flour tortillas
• Sliced avocado for serving

Directions

• In a medium skillet over medium-high heat, saute onion and garlic in olive oil until golden brown. Remove from heat and scrape into a blender. Add green chiles, cilantro, lime juice, chicken broth, and cumin. Blend on high speed until smooth and season with salt and pepper to taste.
• Place chicken in a 4-qt slow cooker and pour green chile sauce over top. Cook chicken on low 5-6 hours until chicken is tender and falls apart easily with a fork. Shred chicken with two forks and return to crockpot to keep warm.
• Make the salsa: In a small bowl, combine all salsa ingredients. Season with salt and pepper to taste.
• Serve chicken warm in tortillas with salsa on top and sliced avocado. Enjoy!

Nutrition