Chicken-Bean Tacos

(1)
  1 reviews
  • 15|min prep time
  • 7|hr|15|min total time
  • 12 ingredients
  • 12 servings

1 1/4
lb boneless skinless chicken thighs
3
tablespoons taco seasoning mix (from 1.25-oz package)
1
can (4.5 oz) chopped green chiles
1
can (8 oz) tomato sauce
1
teaspoon ground cumin
1
teaspoon coriander seed, crushed
1
can (19 oz) cannellini beans, drained
2
packages (4.6 oz each) taco shells (24 shells total)
1 1/2
cups shredded Cheddar cheese (6 oz)
1 1/2
cups shredded lettuce
1
container (8 oz) sour cream
1
cup chunky-style salsa

Directions

  1. 1 In 3 1/2- or 4-quart slow cooker, place chicken thighs. Sprinkle with taco seasoning mix. Top with chiles. In medium bowl, mix tomato sauce, cumin and coriander seed. Pour over top. Top with beans.
  2. 2 Cover; cook on Low heat setting 7 to 8 hours.
  3. 3 Remove chicken from slow cooker; place on cutting board. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker, and mix well.
  4. 4 To serve, spoon about 3 tablespoons chicken mixture into each taco shell. Top each with 1 tablespoon cheese, 1 tablespoon lettuce, 2 teaspoons sour cream and 2 teaspoons salsa.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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