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Ingredients
| chicken thighs: 6 thighs (bone less & skinless) |
| taco seasoning: 2 Tbl |
| green bell pepper: 4.5 oz |
| cannellini beans: 19 oz |
| taco shells: 48 shells |
White Chili Mini Tacos
Credit: www.bettycrocker.com
User rating:
-
Prep Time
5 min -
Cook Time
5 min -
Servings
8 serving(s)
Tags
- Place chicken thighs in 4- to 6-quart slow cooker; sprinkle with taco seasoning mix. Top with chiles and beans.
- Cover and cook on low heat setting 5 to 6 hours or until juice of chicken is no longer pink when the centers of the thickest pieces are cut.
- About 15 minutes before serving, heat taco shells as directed on package. Meanwhile, remove chicken from cooker; place on large plate. Shred chicken with 2 forks. Return chicken to bean mixture; mix well, mashing beans with fork.
- Serve chicken mixture with warm taco shells. Chicken mixture will hold on low heat setting up to 3 hours.