Ingredients
1 can (8 ounces) crushed pineapple1/2 cup salsa2 green onions, sliced1 teaspoon grated lime zest1/4 cup lime juice1/2 teaspoon chili powder1/4 teaspoon garlic powder1/4 teaspoon ground cumin1/8 teaspoon each salt, cayenne pepper and pepper1 pound boneless skinless chicken thighs1 can (15 ounces) black beans, rinsed and drained12 flour tortillas (6 inches), warmedToppings: shredded Mexican cheese blend, shredded lettuce, peeled medium ripe avocado and hot sauce
Preparation
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.
