Slow Cooker

Chicken Tinga Tacos

with black beans and and cilantro rice

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 6)

  • 8 oz. Cilantro Lime Rice
  • Info
    4 oz. Sour Cream
  • 24 oz. Diced Boneless Skinless Chicken Breasts
  • 2 Tbsp. Taco Seasoning
  • 2 Tbsp. Cornstarch
  • Info
    4 oz. Shredded Cheddar Cheese
  • 3 Red Bell Pepper
  • 8 fl. oz. Tomato Sauce
  • Info
    12 Small Flour Tortillas
  • 15½ oz. Black Beans

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare The Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into 1" dice. Pat chicken breasts dry

  2. 2

    Start The Meal

    In a clean slow cooker, combine bell peppers, and tomato sauce.. Top with chicken breasts and taco seasoning. Turn slow cooker on to high heat. Cover, and cook for 3 and a half hours. Make a cornstarch slurry. Stir slurry and beans into slow cooker and continue to cook until chicken reaches a minimum internal temperature of 165 degrees, 30 minutes.

  3. 3

    Heat The Rice

    Place rice in a microwave safe bowl and microwave until warmed through, 1-2 minutes.

  4. 4

    Finish The Dish

    Shred cooked chicken in slow cooker. Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Serve tacos family-style, placing chicken in tortillas and topping with rice, cheese and sour cream. Bon appétit!

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