Crockpot Green Chile Chicken Tacos with Mango Black Bean Salsa

Up your taco night game with these INSANELY-easy crockpot green chile chicken tacos! The chicken is unbelievably tender and a mango black bean salsa piled on top brings tons of flavor!

5 from 1 vote

Crockpot Green Chile Chicken Tacos with Mango Black Bean Salsa

Up your taco night game with these INSANELY-easy crockpot green chile chicken tacos! The chicken is unbelievably tender and a mango black bean salsa piled on top brings tons of flavor!

Prep Time 10

Cook Time 5

Total Time 5 10

Servings servings

Calories 456kcal

Ingredients

Chicken:

1 medium onion finely diced
3 cloves garlic minced
1 tablespoon olive oil
2 cans 4 oz each green chiles, un-drained
1/2 cup fresh cilantro leaves
Juice from 1 lime
1/2 cup chicken broth
1 teaspoon ground cumin
Salt and pepper to taste
1-1/2 lbs boneless skinless chicken breasts

Salsa:

1 can 15 oz black beans, drained and rinsed
1 large mango peeled, pitted and diced
2 tablespoons minced jalapeno pepper
2 tablespoons minced onion
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
Salt and pepper to taste
8 flour tortillas
Sliced avocado for serving

Instructions

In a medium skillet over medium-high heat, saute onion and garlic in olive oil until golden brown. Remove from heat and scrape into a blender. Add green chiles, cilantro, lime juice, chicken broth, and cumin. Blend on high speed until smooth and season with salt and pepper to taste.
Place chicken in a 4-qt slow cooker and pour green chile sauce over top. Cook chicken on low 5-6 hours until chicken is tender and falls apart easily with a fork. Shred chicken with two forks and return to crockpot to keep warm.
Make the salsa: In a small bowl, combine all salsa ingredients. Season with salt and pepper to taste.
Serve chicken warm in tortillas with salsa on top and sliced avocado. Enjoy!

Nutrition