recipes of Slow Cooker Chicken and Bean Tacos by pambolabog

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									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

   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. 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. 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. 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.

Expert Tips

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.

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.

								
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