Recipe to Share

Last night we had tacos.  Not just any ol' kind of tacos.  But some seriously delish chicken tacos that I didn't have to do anything to make. I just love the crock pot!  It was so good, I have to post the recipe this morning.  The little guy ate this up too! Double bonus!!  I found the recipe for Chicken and Black Bean Tacos as I was cruising Gluten Free websites and I found it on Simply Sugar and Gluten Free


Here ya go!

Chicken & Black Bean Tacos
serves 4 - 6

inspired by Make It Fast, Cook It Slow by Stephanie O'Dea

1/2 large onion
4 boneless, skinless chicken thighs (I use organic when I can get them.)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups black beans, drained & rinsed (or 1 can of beans)
1 cup frozen corn
1 cup of your favorite salsa
1 1/2 teaspoons cumin
1/4 teaspoon hot smoked Spanish paprika
8 - 12 corn tortillas

optional toppings:
shredded romaine lettuce
light sour cream or yogurt
shredded cheese
salsa
grated radishes and carrots

Use a 4 or 5 quart slow cooker. Slice the onion thinly in moons from end to end. Put the sliced onion in the bottom of the crock.

If the chicken thighs have lots of fat, cut it of with a sharp chef's knife. Rub the chicken thighs with salt and pepper then lay them on top of the onions. Put the beans, corn, and salsa on top of the chicken, then sprinkle the cumin and paprika across the top. Cover the slow cooker and cook on low for 4 - 5 hours, until the chicken shreds easily with a fork.

To toast the corn tortillas, heat a dry pan over high heat. Toast on each side just until they start to color, about 20 seconds per side. Wrap in foil and put in a 200 degree F oven to keep warm.

Serve tacos with desired toppings or pile it on top of a plate of shredded romaine lettuce and make a taco salad.