When life gives you leftovers- Wait, when life gives you limes? Well, that’s not right either, but that doesn’t change the fact that I have limes on my counter and black beans in my pantry! Given that I love a good taco, well this was pretty much inevitable. So, when life gives you limes – make Slow Cooker Chicken Street Tacos – with limes and black beans! This is a highly adaptable recipe. Warm smokey cumin really gives it that Mexican flair. You can leave it as is, or feel free to play with it. If you want to spice it according to your own tastes, consider adding in fresh Jalapenos, pineapple, tomatoes, substituting the chili powder with chipotle chili powder, and don’t forget to serve with your favorite salsa and a dash of hot sauce.
I almost always have extra limes and black beans in my pantry because someone is always asking me to make Daniel’s Family Famous Black Bean and Corn Salsa again!
Try these other great favorites:
Make sure to put your lime juice right on top of your chicken in your slow cooker. The acid from the lime helps to make your chicken oh-so-tender! If you don’t have a handy lime juicer, half or quarter your lime and make a fist around it, then squeeze so that the juice runs out in between your fingers. It’s not necessary, but I like to shred the chicken and return to my slow cooker on warm for an additional 30 minutes to really let the flavors soak in to every bite. This is a recipe that easily doubles or triples depending on your family size, and will freeze well too.
- 2 frozen Chicken Breasts
- 1 can black beans drained
- 2 limes
- ⅓ cup cilantro
- 3 garlic cloves
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon chili powder
- corn tortillas
- You can also add diced red onion but my family prefers I leave that out.
- (salsa, cilantro & sour cream to garnish)
- Place frozen chicken in crockpot
- Squeeze lime juice on top of chicken
- Add cumin, oregano and chilipowder
- Add cilantro and garlic
- Drain beans and add to crockpot
- Cook on low for 8 hours or 6 on high.