Slow-Cooker Chicken and Bean Tacos

 


Ingredients

  • 1 1/4
    pounds boneless, skinless chicken thighs (about 6 thighs)
  • 3
    tablespoons taco seasoning mix (from 1 1/4-ounce envelope)
  • 1
    can (4 1/2 ounces) chopped green chiles, undrained
  • 1
    can (8 ounces) tomato sauce
  • 1
    teaspoon ground cumin
  • 1
    teaspoon coriander seed, crushed
  • 1
    can (19 ounces) cannellini beans, drained
  • 2
    packages (4.6 ounces each) taco shells (12 shells each)
  • 1 1/2
    cups shredded Cheddar cheese (6 ounces)
  • 1 1/2
    cups shredded lettuce
  • 1
    container (8 ounces) sour cream (1 cup)
  • 1
    cup thick-and-chunky salsa

Steps

1 Place chicken in 3 1/2- to 4-quart slow cooker. Sprinkle with taco seasoning mix; top with chiles. Mix tomato sauce, cumin and coriander seed in medium bowl; pour over chicken. Top with beans.

2 Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut and chicken is tender.

3 Remove chicken from cooker; place on cutting board. Mash beans in cooker. Shred chicken with 2 forks; return to cooker and mix well.

4 Serve chicken mixture with taco shells, cheese, lettuce, sour cream and salsa. Chicken mixture will hold on low heat setting up to 3 hours.

 

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