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Slow-Cooker Chicken and Bean Tacos
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Prep Time:
10 minutes
Total Time:
7 hours 10 minutes
Effortlessly feed a crowd with this dump-and-go slow cooker chicken recipe. Tender, shredded chicken cooks all day, leaving you more time to enjoy making a tasty dessert. The addition of beans makes it hearty enough to skip sides – simply grab your favorite taco toppings like guacamole, fresh limes, and cheese.
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
Instructions:
  • Place the chicken in a 3 1/2- to 4-quart slow cooker. Sprinkle with taco seasoning mix and top with chiles. In a medium bowl, mix tomato sauce, cumin, and coriander seed, then pour over the chicken. Finish by topping with beans.
  • Slowly simmer the chicken for 7 to 8 hours, until the meat is no longer pink and the thickest pieces are tender.
  • Transfer the cooked chicken to a cutting board. Mash the beans in the cooker, then shred the chicken using 2 forks. Return the shredded chicken to the cooker and mix thoroughly.
  • To serve, set up a taco assembly station with taco shells, cheese, lettuce, sour cream, and salsa. Keep the chicken mixture warm on a low heat setting for up to 3 hours.

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