Mango Habanero Slow Cooker Chicken Tacos
  • 1 (16-ounce) jar LA VICTORIA® Mango Habanero Salsa
  • 1 (15-ounce) can black beansrinsed and drained
  • 1 (15-ounce) can corn kernelsrinsed and drained
  • 1 (4-ounce) can LA VICTORIA® Fire Roasted Diced Green Chiles
  • 4garlic cloves peeled
  • 1teaspoon ground cumin
  • 1teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 boneless, skinless chicken breasts
  • LA VICTORIA™ Flour Tortillas
  • Shredded cabbage or lettuce
  • Sliced avocado
  • Lime wedges
  • Sour cream
  • Shredded cheese
  1. In a slow cooker, combine LA VICTORIA® Mango Habanero Salsa, black beans, corn kernels, LA VICTORIA® Fire Roasted Diced Green Chiles, garlic cloves, cumin, salt and pepper. Stir to combine. Add chicken breasts to slow cooker and toss with sauce. Cover and cook on high for 4 hours or until chicken shreds easily with fork.
  2. Remove chicken breasts from slow cooker and shred meat using two forks. Using strainer or slotted spoon, drain sauce from slow cooker, reserving thick salsa, black bean and corn mixture. Discard liquid. Add strained cooking sauce to shredded chicken and toss to coat.
  3. Warm corn tortillas and set out toppings. Serve chicken, with sauce and let everyone assemble his or her own tacos.