Best 2 Gluten Free Slow Cooker Chicken And Bean Tacos Recipes

**Gluten-Free Slow Cooker Chicken and Bean Tacos: A Flavorful and Convenient Meal**

Indulge in the delightful flavors of Mexican cuisine with our gluten-free slow cooker chicken and bean tacos. This recipe combines the convenience of a slow cooker with the vibrant flavors of Mexican spices, creating a tender and flavorful chicken filling that pairs perfectly with soft corn tortillas. Accompany your tacos with an array of toppings like fresh salsa, guacamole, sour cream, and shredded cheese, and enjoy a delicious and satisfying meal that's perfect for busy weeknights or casual gatherings. Our collection also includes variations on this classic recipe, such as a vegetarian version with black beans and a spicy chipotle chicken taco filling. Explore the diverse flavors of Mexican cooking with our gluten-free slow cooker chicken and bean tacos, and elevate your taco night to a whole new level.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER CHICKEN & BLACK BEAN TACOS

Slow-Cooker Chicken & Black Bean Tacos image

My husband and I love Mexican food and these tacos have become one of our favorite meals. Try setting out the toppings in different bowls on the table so dinner guests and kids can make their own tacos. -Laura Rodriguez, Willoughby, Ohio

Provided by Taste of Home

Categories Dinner

Time 4h35m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 can (8 ounces) crushed pineapple
1/2 cup salsa
2 green onions, sliced
1 teaspoon grated lime zest
1/4 cup lime juice
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/8 teaspoon each salt, cayenne pepper and pepper
1 pound boneless skinless chicken thighs
1 can (15 ounces) black beans, rinsed and drained
12 flour tortillas (6 inches), warmed
Toppings: shredded Mexican cheese blend, shredded lettuce, peeled medium ripe avocado and hot sauce

Steps:

In a small bowl, combine the first 5 ingredients; stir in seasonings. Place chicken in a 3-qt. slow cooker; add pineapple mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with 2 forks; return to slow cooker. Stir in beans. Cook, covered, on low 15-20 minutes longer or until heated through. Using a slotted spoon, serve chicken mixture in tortillas with toppings.

Nutrition Facts : Calories 387 calories, Fat 12g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 757mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

SLOW-COOKER CHICKEN AND BEAN TACOS

Slow-Cooker Chicken and Bean Tacos image

Feed your crowd without any extra fuss, that's the beauty of this recipe. With its easy dump-and-go method and all-day cook time, it's one of our favorite ways to get ahead when hosting. Letting the chicken cook all day ensures it turns out tender and makes it easy to shred. Even better, it gives you time to focus on other things, like making a delicious dessert! Because this meal is so hearty-thanks to the addition of beans-you really don't need sides. Instead, pick up your favorite taco fixings from the grocery store. You can never go wrong with guacamole, fresh limes and cheese.

Provided by By Betty Crocker Kitchens

Categories Dinner

Time 7h10m

Yield 24

Number Of Ingredients 12

Ingredients

1 1/4 pounds boneless, skinless chicken thighs (about 6 thighs)
3 tablespoons taco seasoning mix (from 1 1/4-ounce envelope)
1 can (4 1/2 ounces) chopped green chiles, undrained
1 can (8 ounces) tomato sauce
1 teaspoon ground cumin
1 teaspoon coriander seed, crushed
1 can (19 ounces) cannellini beans, drained
2 packages (4.6 ounces each) taco shells (12 shells each)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 1/2 cups shredded lettuce
1 container (8 ounces) sour cream (1 cup)
1 cup thick-and-chunky salsa

Steps:

Place chicken in 3 1/2- to 4-quart slow cooker. Sprinkle with taco seasoning mix; top with chiles. Mix tomato sauce, cumin and coriander seed in medium bowl; pour over chicken. Top with beans.
Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut and chicken is tender.
Remove chicken from cooker; place on cutting board. Mash beans in cooker. Shred chicken with 2 forks; return to cooker and mix well.
Serve chicken mixture with taco shells, cheese, lettuce, sour cream and salsa. Chicken mixture will hold on low heat setting up to 3 hours.

Nutrition Facts : Calories 185, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Taco, Sodium 290 mg

Tips:

For the best flavor, use a combination of black beans, pinto beans, and kidney beans.
Be sure to rinse the beans thoroughly before cooking.
If you don't have a slow cooker, you can cook the chicken and beans in a large pot over medium heat for about 30 minutes, or until the chicken is cooked through and the beans are tender.
Serve the chicken and bean tacos with your favorite toppings, such as shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.
For a healthier option, use whole-wheat tortillas or lettuce wraps instead of regular tortillas.

Conclusion:

This gluten-free slow cooker chicken and bean tacos recipe is a delicious and easy way to enjoy a healthy and flavorful meal. The chicken and beans are cooked in a flavorful sauce, and the tacos are topped with your favorite toppings. This recipe is perfect for a busy weeknight meal or a casual get-together.