Slow Cooker Chicken and Bean Tacos

By Totlxtc

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

Preparation

Step 1

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.
Make the Most of This Recipe
Ingredient Substitution
Cannellini beans are large white kidney beans. Feel free to substitute any kind of bean in this recipe. Use your favorite, or try great northern, lima, butter or pinto beans.
Serving Suggestion
Instead of using taco shells, take a bag of tortilla or corn chips to the party. Everyone can spoon the spicy shredded chicken over the chips and add their own toppings.
Nutrition Information:
1 Taco: Calories 185 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4g); Cholesterol 30mg; Sodium 290mg; Total Carbohydrate 16g (Dietary Fiber 3g); Protein 10g Percent Daily Value*: Iron 10% Exchanges: 1 Starch; 1 Medium-Fat Meat; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.