Slow Cooker Chicken and Bean Tacos

 

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 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.