Five ingredients are all you need to have spicy chicken tacos ready.
pounds boneless, skinless chicken thighs (about 6 thighs)
package (1 oz) Old El Paso™ taco seasoning
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
can (19 oz) Progresso™ cannellini beans, drained
packages (3.8 oz each) Old El Paso™ miniature taco shells (48 shells)
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.
Set out bowls of taco toppings to serve with chicken filled tacos. Try sour cream, guacamole, chopped tomatoes, shredded cheese, sliced olives.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.