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Slow Cooker Chicken Black Bean Tacos

This easy taco recipe requires no pre-cooking, just throw it all in the crock pot and you’ll have a delicious weeknight meal. Black beans and chicken breast, simmered in the slow cooker make the perfect filling for tacos, burritos, enchiladas, or even a burrito bowl and it’s loaded with fiber.

Personally, I love this served in crunchy corn taco shells. I make a quick red cabbage slaw which adds a little acidity and crunch, and it’s a healthier option than iceberg. Add some spicy pico de gallo for freshness and avocados, and I am one happy gal! So good you won’t even miss the cheese!

I often make my own pico de gallo, but when I’m pressed for time, I have no problem buying it. There are lots of great options in the refrigerated produce section of the supermarket, Nature’s Promise is usually my go-to, is organic and has just the right amount of kick.

Avocado is so good on tacos, and loaded with heart healthy fats. It’s creamy and delicious and I totally skip the sour cream, but if you rather save on calories and leave it out, fat free Greek yogurt works fine in it’s place.

As for my slow cooker, believe it or not, I’ve had many bad experiences with crock pots cooking to hot and turning out strange tasting food… until I bought my current Slow Cooker, the Hamilton Beach Set and Forget 6 Quart Slow Cooker. Love it and I’ve been using it for over a year with great results every time! As part of my week of Target giveaways, I wanted to give away the same exact one, but couldn’t find the same exact model. I did find one very similar, without the probe (which I never used anyway) so today on Skinny Bits, if you want to take a chance at winning this wonderful prize, click HERE and leave a comment on Skinny Bits for a chance to win. (Please do not leave your comments here on Skinnytaste, they wont count.)[1][2][3]

Slow Cooker Black Bean and Chicken Tacos
gordon-ramsay-recipe.com
Servings: 4 • Size: 3 tacos • Old Points: 6 pts • Points+: 8 pt (10 w avocado)
Calories: 313 • Fat: 8 g • Carb: 41 g Fiber: 8 g • Protein: 22 g • Sugar: 4 g
Sodium: 716 mg (without added salt)

Ingredients:

  • 12 oz raw skinless chicken tenders or breast
  • 15 oz can low sodium black beans, drained and rinsed (Goya)
  • 10 oz can tomatoes with mild green chiles (I used Rotel)
  • 1 1/8 tsp chili powder
  • 3/4 tsp plus 1/8th tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp oregano 
  • 1 medium scallion, diced
  • 1 tbsp chopped cilantro (optional)

For the Slaw:

  • 1 1/3 cups shredded red cabbage
  • 1 tsp red wine vinegar (or lime juice)
  • salt and black pepper, to taste

For the Taco:

  • 12 crisp corn taco shells

Optional toppings: (not calculated)

  • pico de gallo
  • 1 medium haas avocado, sliced (+ add 2 pts per serving)

Directions:

Season chicken with pinch of salt, garlic powder, oregano, 1/8 tsp of the chili powder and 1/8th tsp cumin.

Add the beans and tomatoes to the crock pot and season with the remaining chili powder and cumin. Place chicken in the crock pot and cover. Cook on HIGH 2 hours.

Meanwhile, combine shredded cabbage with vinegar (add more to taste), season with salt to taste; set aside.

Remove chicken from the crock pot and shred with two forks. Drain beans and transfer to a platter, or back to the crock pot to keep warm. Top with shredded chicken, scallions and cilantro.

To serve, warm the taco shells according to package directions. Fill with equal amounts of bean and chicken mixture. Top with cabbage and your favorite toppings.

References

  1. ^ Hamilton Beach Set and Forget 6 Quart Slow Cooker (www.amazon.com)
  2. ^ Skinny Bits (www.skinny-bits.com)
  3. ^ click HERE and leave a comment on Skinny Bits for a chance to win (www.skinny-bits.com)

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Garlic Sweet Potato Mash

Sweet potatoes are often smothered in sugar and topped with more sugar, but this savory version will surprise you and your loved ones and keep them coming back for more!

Need a few good reasons to pass on plain old potatoes and get sweet on sweet potatoes instead? These orange tubers are one of the top food sources of vitamin A, which helps protect your peepers. It also contains vitamins C and B-6, fiber, copper and potassium.

Pair this with chicken, Salisbury Steak,[1] Pork Chops[2], or Turkey Meatloaf[3]. Double or triple this recipe and add it to your Thanksgiving menu[4].

Store sweet potatoes in a cool, dry, dark place and they’ll stay fresh for several weeks. Sweet indeed!

Garlic Sweet Potato Mash
gordon-ramsay-recipe.com
Servings:
5 • Size: 3/4 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 151 • Fat: 3.5 g • Carb: 27 g Fiber: 3 g • Protein: 3 g
Sugar: 1 g
Sodium: 27 mg (without salt)

Ingredients:

  • 2 lbs (4 medium) sweet potatoes, peeled & cubed
  • 1 tbsp butter
  • 3 cloves garlic, crushed
  • 1/2 cup 1% milk
  • 2 tbsp light sour cream
  • salt and fresh cracked ground pepper, to taste

Directions:

In a large pot boil sweet potatoes in salted water until tender, drain in a colander.

Meanwhile, melt butter and sauté garlic until lightly golden. Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy. Adjust salt and pepper to taste.

Nutritional information for sweet potatoes provided by Heather K Jones[5], RD (aka The Diet P.I.).

References

  1. ^ Salisbury Steak, (www.gordon-ramsay-recipe.com)
  2. ^ Pork Chops (www.gordon-ramsay-recipe.com)
  3. ^ Turkey Meatloaf (www.gordon-ramsay-recipe.com)
  4. ^ Thanksgiving menu (www.gordon-ramsay-recipe.com)
  5. ^ Heather K Jones (www.heatherkjones.com)

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Pumpkin Spiced Oatmeal

A warm, creamy bowl of pumpkin spiced oatmeal is a great way to start your morning! High in fiber and heart healthy whole grains, this breakfast will fill you up and keep you satisfied until lunch.

I love the convenience of overnight oats in a jar[1], but today I was craving a warm bowl of oatmeal just like Mom used to make. She made the best oatmeal when I was a kid, it was so creamy (made with whole milk) and she always cooked it with cinnamon sticks.

I tried to replicate the creaminess using a blend of almond milk and water to keep it light and the results were wonderful. Topped it with homemade pumpkin butter[2], skinny pumpkin granola[3] and a pinch more cinnamon and pumpkin pie spice… heavenly!

If you’ve made pumpkin granola, it’s the perfect topping to add a little crunch. If not, you can top it with a few dried cranberries and chopped pecans or pepitas. Enjoy!

Pumpkin Spiced Oatmeal
gordon-ramsay-recipe.com
Servings: 1 • Serving Size: 1 bowl • Old Points: 4 pts • Points+: 6 pts
Calories: 216 • Fat: 6 g • Carb: 38 g Fiber: 6 g • Protein: 6.5 g
Sugar: 6.5 g
Sodium: 106 mg

Ingredients:

  • 1/2 cup uncooked oats (us GF oats of gluten-free)
  • 1/2 cup unsweetened almond milk
  • 1/2 cup water
  • pinch of pumpkin pie spice
  • pinch of cinnamon 

 For topping:

Directions:

Cook oatmeal in almond milk and water along with cinnamon (you can add a cinnamon stick too) and pumpkin spice according to package directions.

Pour cooked oatmeal in a bowl and top with homemade pumpkin butter[4], skinny pumpkin granola[5], cinnamon and pumpkin pie spice. Enjoy!

References

  1. ^ overnight oats in a jar (www.gordon-ramsay-recipe.com)
  2. ^ pumpkin butter (www.gordon-ramsay-recipe.com)
  3. ^ skinny pumpkin granola (www.gordon-ramsay-recipe.com)
  4. ^ homemade pumpkin butter (www.gordon-ramsay-recipe.com)
  5. ^ skinny pumpkin granola (www.gordon-ramsay-recipe.com)

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