Categories: Chicken, Main Dish, Slow Cooker, Tex-Mex
Ingredients
- 1 1/4 lbs boneless skinless chicken thighs
- 1 (1 1/4 ounce) packages taco seasoning mix
- 1 (4 1/2 ounce) cans chopped green chilies, drained
- 1 (8 ounce) cans tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon coriander seed, crushed
- 1 (19 ounce) cans cannellini beans, drained
- 2 (4 5/8 ounce) packages taco shells
- 2 cups shredded cheddar cheese
- 1 1/2 cups shredded lettuce
- 1 (8 ounce) containers sour cream
- 1 cup salsa
Directions
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Add chicken thighs to a 4 quart slow cooker. Sprinkle with taco seasoning.
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Sprinkle chopped chiles on top of chicken.
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In a bowl, add tomato sauce, cumin, and coriander seed; stir to combine.
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Pour mixture over the top of the chicken.
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Top with beans.
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Cover, cook on LOW for 7 hours.
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Remove chicken from crock pot and set aside.
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Mash beans with a potato masher (Doesn’t have to be perfectly smooth, we like some chunks of beans).
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Shred chicken and return to slow cooker; stir to mix well.
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To assemble taco: spoon about 3 tablespoons of chicken filling into each taco shell; then add 1 tablespoon cheese and lettuce, then add 2 teaspoons sour cream and salsa.