Ingredients
Scale
- 1.5 lbs Boneless Skinless Chicken Thighs
- 1 jar (16 oz) Mild or Medium Salsa
- 1 packet (1 oz) Taco Seasoning
- 1 can (15 oz) Black Beans, drained and rinsed
- 12 Corn Tortillas
- Optional: Shredded cabbage or diced onions (fits within the $10 budget)
Instructions
- Place the chicken thighs at the bottom of your slow cooker. Ensure they are in a relatively even layer. Sprinkle the entire packet of taco seasoning over the meat. Pour the jar of salsa over the chicken, making sure to cover the meat completely. This moisture prevents the chicken from drying out during the long cooking process.
- Cover the slow cooker with the lid. Set the temperature to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. About 30 minutes before the time is up, stir in the drained and rinsed black beans. This allows the beans to heat through without becoming mushy.
- Once the chicken is tender and pulls apart easily with a fork, remove it from the crockpot and place it on a large plate. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker and toss it with the juices and beans. Warm your corn tortillas in a dry skillet or microwave, then fill each tortilla with a generous scoop of the chicken mixture.
- Cook Time: 4 hours 10 minutes