Slow cooker chicken tastes unbelievably delicious, especially in tacos filled with spinach, beans, salsa, and cheese. Tease your Insta followers by taking a pic that’ll make ’em drool.
Recipe and photo by Krista Miller of Robinsbite.com. On Instagram @Robinsbite
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 skinless, boneless chicken breasts</li>
<li>1 (16 oz) jar of commercial salsa</li>
<li>1 Tbsp taco seasoning mix</li>
<li>1 (15.5 oz) can Cuban-style black beans, drained and rinsed</li>
<li>8 jicama tortillas (corn or whole wheat tortillas can also be used)</li>
<li>2 cups chopped fresh spinach</li>
<li>1 cup light Mexican shredded cheese </li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Place chicken, beans, salsa and lime juice in a Crock Pot. Cover with lid and cook on low heat for 4 hours.</li>
<li>Remove chicken from Crock Pot and place on a large cutting board. Shed chicken apart with two forks.</li>
<li>Return shredded chicken to the Crock Pot and keep warm until ready to eat.</li>
<li>Once ready to eat, remove chicken with tongs to drain juices before serving in tortillas.</li>
<li>Place shredded chicken mixture in each jicama tortilla, top with spinach, cheese, and any additional garnishes as desired.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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