Tasty Tuesday

Slow Cooker Chicken and Bean Tacos

Ingrediants:
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
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded lettuce
1 container (8 ounces) sour cream
1 cup thick-and-chunky salsa

Directions:
1. 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.


2. 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.

3. Remove chicken from cooker; place on cutting board. Mash beans in cooker. Shred chicken with 2 forks; return to cooker and mix well.

4. Serve chicken mixture with taco shells, cheese, lettuce, sour cream and salsa. Chicken mixture will hold on low heat setting up to 3 hours.