Categories: Chicken, Main Dish, Slow Cooker, Tex-Mex

Ingredients

• 1 1/4 lbs boneless skinless chicken thighs
• 1 (1 1/4 ounce) packages taco seasoning mix
• 1 (4 1/2 ounce) cans chopped green chilies, drained
• 1 (8 ounce) cans tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon coriander seed, crushed
• 1 (19 ounce) cans 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) containers sour cream
• 1 cup salsa

Directions

1. Add chicken thighs to a 4 quart slow cooker. Sprinkle with taco seasoning.

2. Sprinkle chopped chiles on top of chicken.

3. In a bowl, add tomato sauce, cumin, and coriander seed; stir to combine.

4. Pour mixture over the top of the chicken.

5. Top with beans.

6. Cover, cook on LOW for 7 hours.

7. Remove chicken from crock pot and set aside.

8. Mash beans with a potato masher (Doesn’t have to be perfectly smooth, we like some chunks of beans).

9. Shred chicken and return to slow cooker; stir to mix well.

10. 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.

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