Chicken N Bean Tacos Recipes

Steps:

• In a small bowl, combine the first 5 ingredients; stir in seasonings. Place chicken in a 3-qt. slow cooker; add pineapple mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with 2 forks; return to slow cooker. Stir in beans. Cook, covered, on low 15-20 minutes longer or until heated through. Using a slotted spoon, serve chicken mixture in tortillas with toppings.

Steps:

• In a large bowl, combine the flour, baking powder and 1/2 teaspoon cumin. Cut in shortening until crumbly. Stir in enough water for mixture to form a ball. Knead on a floured surface for 1 minute. Cover and let rest for 20 minutes., Meanwhile, in a large skillet, combine the chicken, salsa, beans, onion powder, chili powder and remaining cumin. Cover and simmer for 15-20 minutes or until chicken juices run clear., For tortillas, divide dough into eight balls; roll each ball into an 8-in. circle. In an ungreased skillet, cook tortillas, one at a time, until lightly browned, about 30 seconds on each side. , Layer between pieces of waxed paper or paper towel; keep warm. Spoon chicken mixture over half of each tortilla and fold over. Serve with lettuce, cheese, olives, sour cream and salsa if desired.

Steps:

• Add chicken thighs to a 4 quart slow cooker.
• Sprinkle with taco seasoning.
• Sprinkle chopped chiles on top of chicken.
• In a bowl, add tomato sauce, cumin, and coriander seed; stir to combine.
• Pour mixture over the top of the chicken.
• Top with beans.
• Cover, cook on LOW for 7 hours.
• Remove chicken from crock pot and set aside.
• Mash beans with a potato masher (Doesn't have to be perfectly smooth, we like some chunks of beans).
• Shred chicken and return to slow cooker; stir to mix well.
• To assemble taco: spoon about 3 tablespoons of chicken filling into each taco shell; then add 1 tablespoon cheese and lettuce, then add 2 teaspoons sour cream and salsa.
• Enjoy.