Name: Slow Cooker Chicken Black Bean Tacos
Yield: 4 servings
Ingredients: 12 oz raw skinless chicken tenders or breast; 15 oz can low sodium black beans (drained and rinsed (Goya)); 10 oz can tomatoes with mild green chiles (I used Rotel); 1 1/8 tsp chili powder; 3/4 tsp plus 1/8th tsp ground cumin; 1/4 tsp garlic powder; 1/4 tsp oregano; 1 medium scallion (diced); 1 tbsp chopped cilantro (optional); 1 1/3 cups shredded red cabbage; 1 tsp red wine vinegar (or lime juice); salt and black pepper (to taste); 12 crisp corn taco shells; Optional toppings: (not calculated); pico de gallo; 1 medium haas avocado (sliced)