Salsa Chicken Tacos

Salsa Chicken Tacos
serves 4 – 6
inspired by Make It Fast, Cook It Slow by Stephanie O’Dea

1/2 large onion
4 boneless, skinless chicken thighs (I use organic when I can get them.)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups black beans, drained & rinsed (or 1 can of beans)
1 cup frozen corn
1 1/2 teaspoons cumin
1/4 teaspoon hot smoked Spanish paprika
8 – 12 corn tortillas

optional toppings:

shredded romaine lettuce
light sour cream or yogurt
shredded cheese
salsa
diced tomatoes
grated carrots and radishes

Use a 4 or 5 quart slow cooker.  Slice the onion thinly in moons from end to end. Put the sliced onion in the bottom of the crock.

If the chicken thighs have lots of fat, cut it of with a sharp chef’s knife. Rub the chicken thighs with salt and pepper then lay them on top of the onions. Put the beans and chicken on top of the chicken, then sprinkle the cumin and paprika on top of the beans and corns.  Cover the slow cooker and cook on low for 4 – 5 hours, until the chicken shreds easily with a fork.

To toast the corn tortillas, heat a dry pan over high heat. Toast on each side just until they start to color, about 20 seconds per side. Wrap in foil and put in a 200 degree F oven to keep warm.

Serve tacos with desired toppings or pile it on top of a plate of shredded romaine lettuce and make a taco salad.