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Prep Time:20 minsAdditional Time:4 hrsTotal Time:4 hrs 20 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:4 hrsTotal Time:4 hrs 20 minsServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 20 mins
Total Time:
4 hrs 20 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupfrozen fire-roasted corn, thawed1 cup frozen bell pepper medley, thawed (such as Birds Eye Recipe Ready Tri Color Pepper & Onion Blend)2(15 ounce) cansno-salt-added black beans, drained and rinsed1canned chipotle chile in adobo sauce, minced1tablespooncanned adobo sauce1 ¼poundsbone-in, skinless chicken thighs (about 6)½teaspoonblack pepper1 ¼teaspoonskosher salt1tablespoonolive oil1largeripe avocado, chopped1tablespoonfresh lime juice (from 1 lime)1tablespoonreduced-fat sour cream12(6 inch)corn tortillas½cupthinly sliced red onions (from 1 onion)Fresh cilantro leaves
Cook Mode(Keep screen awake)
Ingredients
1cupfrozen fire-roasted corn, thawed
1 cup frozen bell pepper medley, thawed (such as Birds Eye Recipe Ready Tri Color Pepper & Onion Blend)
2(15 ounce) cansno-salt-added black beans, drained and rinsed
1canned chipotle chile in adobo sauce, minced
1tablespooncanned adobo sauce
1 ¼poundsbone-in, skinless chicken thighs (about 6)
½teaspoonblack pepper
1 ¼teaspoonskosher salt
1tablespoonolive oil
1largeripe avocado, chopped
1tablespoonfresh lime juice (from 1 lime)
1tablespoonreduced-fat sour cream
12(6 inch)corn tortillas
½cupthinly sliced red onions (from 1 onion)
Fresh cilantro leaves
DirectionsStir together the corn, pepper medley, beans, chile, and adobo sauce in a 5- to 6-quart slow cooker. Sprinkle the chicken with the black pepper and 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high. Cook the chicken, turning once, until browned on both sides, about 3 minutes per side. Place the chicken on the vegetables in the slow cooker. Cover and cook on LOW until the chicken is tender, about 4 hours. Transfer the chicken from the slow cooker to a cutting board, reserving the vegetable mixture in the slow cooker. Shred the chicken into bite-sized pieces, discarding the bones. Return the chicken to the slow cooker, and stir to combine.Combine the avocado, lime juice, sour cream, and remaining 1/4 teaspoon salt in a small bowl; mash with a fork until almost smooth. Heat the tortillas according to the package directions. Divide the chicken mixture evenly among the tortillas using a slotted spoon, and top with the avocado mixture. Sprinkle evenly with the red onions and cilantro.Originally appeared: Everyday Slow Cooker
Directions
Stir together the corn, pepper medley, beans, chile, and adobo sauce in a 5- to 6-quart slow cooker. Sprinkle the chicken with the black pepper and 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high. Cook the chicken, turning once, until browned on both sides, about 3 minutes per side. Place the chicken on the vegetables in the slow cooker. Cover and cook on LOW until the chicken is tender, about 4 hours. Transfer the chicken from the slow cooker to a cutting board, reserving the vegetable mixture in the slow cooker. Shred the chicken into bite-sized pieces, discarding the bones. Return the chicken to the slow cooker, and stir to combine.Combine the avocado, lime juice, sour cream, and remaining 1/4 teaspoon salt in a small bowl; mash with a fork until almost smooth. Heat the tortillas according to the package directions. Divide the chicken mixture evenly among the tortillas using a slotted spoon, and top with the avocado mixture. Sprinkle evenly with the red onions and cilantro.
Stir together the corn, pepper medley, beans, chile, and adobo sauce in a 5- to 6-quart slow cooker. Sprinkle the chicken with the black pepper and 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high. Cook the chicken, turning once, until browned on both sides, about 3 minutes per side. Place the chicken on the vegetables in the slow cooker. Cover and cook on LOW until the chicken is tender, about 4 hours. Transfer the chicken from the slow cooker to a cutting board, reserving the vegetable mixture in the slow cooker. Shred the chicken into bite-sized pieces, discarding the bones. Return the chicken to the slow cooker, and stir to combine.
Combine the avocado, lime juice, sour cream, and remaining 1/4 teaspoon salt in a small bowl; mash with a fork until almost smooth. Heat the tortillas according to the package directions. Divide the chicken mixture evenly among the tortillas using a slotted spoon, and top with the avocado mixture. Sprinkle evenly with the red onions and cilantro.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)490Calories15gFat62gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
