Slow Cooker Chicken & Black Bean Crispy Tacos

• 1 can (15 ounces) black soybeans, drained and rinsed
• 1 can (10 ounces) tomatoes with mild green chilies
• 1 package (1 pound) boneless, skinless chicken breasts
• 1 package (1¼ ounces) taco seasoning
• 12 taco shells, warm
• Optional toppings: shredded lettuce, cabbage and cheese, chopped tomatoes, sour cream, salsa
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1. Spray slow cooker with nonstick cooking spray.
2. Place black soybeans and tomatoes with mild green chilies in slow cooker.
3. Place taco seasoning on in resealable bag or on a plate or plastic cutting mat.
4. Coat chicken breast on both sides with taco seasoning.
5. Lay coated chicken on top of black bean and tomatoes with green chilies mixture.
6. Sprinkle remaining taco seasoning over chicken.
7. Cook on high setting for 1½–2 hours until fork tender.
8. Remove chicken and let set about 10 minutes then slice or shred.
9. Using slotted spoon, remove bean mixture to serving bowl.
10. To serve, fill taco shells with chicken and bean mixture and desired toppings.
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Serves 4

Nutrition per serving (331 g): 410 calories; 14 g fat (3.5 g saturated; 2.5 g trans fats); 75 mg cholesterol; 1,180 mg sodium; 35 g carbohydrate; 7 g fiber; 38 g protein