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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 12 |
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A great crock pot recipe that I adapted from Pillsbury. Ingredients:
1 1/4 lbs boneless skinless chicken thighs |
1 (1 1/4 ounce) package taco seasoning mix |
1 (4 1/2 ounce) can chopped green chilies, drained |
1 (8 ounce) can tomato sauce |
1 teaspoon ground cumin |
1 teaspoon coriander seed, crushed |
1 (19 ounce) can cannellini beans, drained |
2 (4 5/8 ounce) packages taco shells |
2 cups shredded cheddar cheese |
1 1/2 cups shredded lettuce |
1 (8 ounce) container sour cream |
1 cup salsa |
Directions:
1. Add chicken thighs to a 4 quart slow cooker.
2. Sprinkle with taco seasoning.
3. Sprinkle chopped chiles on top of chicken.
4. In a bowl, add tomato sauce, cumin, and coriander seed; stir to combine.
5. Pour mixture over the top of the chicken.
6. Top with beans.
7. Cover, cook on LOW for 7 hours.
8. Remove chicken from crock pot and set aside.
9. Mash beans with a potato masher (Doesn't have to be perfectly smooth, we like some chunks of beans).
10. Shred chicken and return to slow cooker; stir to mix well.
11. To assemble taco: spoon about 3 tablespoons of chicken filling into each taco shell; then add 1 tablespoon cheese and lettuce, then add 2 teaspoons sour cream and salsa.
12. Enjoy.
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