Slow-Cooker Chicken and Bean Tacos

Spicy slow cooked chicken and bean tacos - perfect for Mexican cuisine! A flavorful appetizer to impress your guests with! MORE+ LESS-

By Betty Crocker Kitchens

May 3, 2010

1 1/4

pounds boneless, skinless chicken thighs (about 6 thighs)

tablespoons taco seasoning mix (from 1 1/4-ounce envelope)

can (4 1/2 ounces) chopped green chiles, undrained

can (8 ounces) tomato sauce

teaspoon ground cumin

teaspoon coriander seed, crushed

can (19 ounces) cannellini beans, drained

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

container (8 ounces) sour cream (1 cup)

cup thick-and-chunky salsa

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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.

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.