This is a great item for summer crock pot cooking... It is easy and delicious and doesn't heat up your kitchen, and it reminds me of the Bajio Grill. yummy!
Mexican Chicken w/ Black Beans
4-6 boneless skinless chicken thighs
3 TBS taco seasoning
1/2 cup chicken broth
Place chicken, seasoning and broth in slow cooker and cook until tender and easy to shred. (about 5-7 hours on low.) Shred chicken meat and place back in broth mixture to keep warm.
4 TBS oil
2 (16 ounce) cans Black Beans, rinsed and drained
1 small red onion, chopped
1 TBS chili powder
2 tsp ground cumin
Heat oil in large skillet over medium heat and cook onions about 1 minute. Add remaining ingredients and cook until heated through about 3-4 minutes.
1/3 cup fresh cilantro, chopped
2 TBS lime juice
Toss bean mixture with cilantro, lime juice and salt to taste.
Serve shredded chicken and beans on warm tortillas with cooked white rice and salsa.
* I use a whole chicken in my slow cooker. I cook until it falls apart and throw away the bones and skin. It is inexpensive and super easy.