Slow Cooker Chicken & Black Bean Tacos

• 1 can (8 ounces) crushed pineapple
• 1/2 cup salsa
• 2 green onions, sliced
• 1 teaspoon grated lime zest
• 1/4 cup lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon each salt, cayenne pepper and pepper
• 1 pound boneless skinless chicken thighs
• 1 can (15 ounces) black beans, rinsed and drained
• 12 flour tortillas (6 inches), warmed
• Toppings: shredded Mexican cheese blend, shredded lettuce, peeled medium ripe avocado and hot sauce

1. In a small bowl, combine the first five 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.
2. Remove chicken; cool slightly. Shred meat with two 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.

pineapple, salsa, green onions, lime zest, lime juice, chili powder, garlic, ground cumin, salt, chicken, black beans, flour tortillas, cheese blend

Taken from www.tasteofhome.com/recipes/slow-cooker-chicken-black-bean-tacos/ (may not work)