Ingredients
-
12,1 1/3,12
-
15,1
-
10
-
1 1/8,1
-
3/4
-
1/4
-
1/4
-
1
-
1
-
-
-
-
-
-
Directions
I often make my own pico de gallo, but when Im pressed for time, I have no problem buying it. There are lots of great options in the refrigerated produce section of the supermarket, Natures 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. Its 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 its place.
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Steps
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1
Done
|
Add the Beans and Tomatoes to the Crock Pot and Season With the Remaining Chili Powder and Cumin |
|
2
Done
|
Place Chicken in the Crock Pot and Cover. Cook on High 2 Hours. |
|
3
Done
|
Meanwhile, Combine Shredded Cabbage With Vinegar (add More to Taste), Season With Salt to Taste; Set Aside. |
|
4
Done
|
Remove Chicken from the Crock Pot and Shred With Two Forks. |
|
5
Done
|
Drain Beans and Transfer to a Platter, or Back to the Crock Pot to Keep Warm. Top With Shredded Chicken, Scallions and Cilantro. |
|
6
Done
|
to Serve, Warm the Taco Shells According to Package Directions. |
|
7
Done
|
Fill With Equal Amounts of Bean and Chicken Mixture. Top With Cabbage and Your Favorite Toppings. |
