Ingredients:

  • lbs boneless, skinless chicken breasts
  • (15-oz) can black beans, rinsed and drained
  • (14.5-oz) can diced tomatoes, undrained (fire-roasted preferred)
  • /2 cup low sodium chicken broth
  • medium yellow onion, finely chopped
  • cloves garlic, minced
  • tbsp fresh lime juice
  • tbsp ground cumin
  • tsp smoked paprika
  • tsp chili powder
  • /2 tsp dried oregano
  • tsp salt
  • /2 tsp black pepper
  • medium jalapeño, minced (optional)
  • Small flour or corn tortillas, for serving

Instructions:

  1. Place the chicken breasts directly into the bottom of the slow cooker insert.
  2. In a small bowl, whisk together the cumin, smoked paprika, chili powder, oregano, salt, and pepper. Sprinkle this mixture evenly over the chicken.
  3. Scatter the chopped onion, minced garlic, rinsed black beans, diced tomatoes (with their juices), chicken broth, and lime juice over and around the chicken.
  4. Secure the lid. Cook on LOW for 7-8 hours or on HIGH for 3.5-4 hours, until the chicken is very tender.
  5. Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Using two large forks, shred the meat finely.
  6. Return the shredded chicken to the slow cooker. Stir well to coat the meat thoroughly with the cooking liquids and beans. If the mixture is too liquidy, remove the lid and cook on High for 15-20 minutes to allow excess moisture to evaporate.
  7. About 10 minutes before serving, warm your tortillas using your preferred method.
  8. Spoon the filling into warm tortillas and serve immediately with your favourite toppings, such as quick slaw or avocado cream.