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
Preparation
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.
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.
Remove chicken from cooker; place on cutting board. Mash beans in cooker. Shred chicken with 2 forks; return to cooker and mix well.
Serve chicken mixture with taco shells, cheese, lettuce, sour cream and salsa. Chicken mixture will hold on low heat setting up to 3 hours.
