Close
Ingredients
| chicken thighs: 1.25 lbs |
| taco seasoning: 3 Tbl |
| green hot chili peppers: 1 whole pepper |
| tomato sauce: 8 oz |
| ground cumin: 1 tsp |
| coriander seed: 1 tsp |
| cannellini beans: 19 oz |
| taco shells: 2 shells |
| cheddar cheese (diced): 1 1/2 cups |
| green leaf lettuce (shredded): 1 1/2 cups |
| sour cream: 1 cup |
| salsa: 2 oz (or 1 cup) |
Slow Cooker Chicken and Bean Tacos
Credit: m.bettycrocker.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
5 serving(s)
Tags
- 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.
- 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.
- Remove chicken from cooker; place on cutting board. Mash beans in cooker. Shred chicken with 2 forks; return to cooker and mix well.
- Serve chicken mixture with taco shells, cheese, lettuce, sour cream and salsa. Chicken mixture will hold on low heat setting up to 3 hours.