Ingredients for Bean And Chicken Crockpot Tacos
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp taco seasoning mix
- 1 (15 ounce) can diced green chilies, undrained
- 1 (15 ounce) can tomato sauce with garlic
- 1 medium onion, chopped
- 1 tbsp chili powder
- 2 (15 ounce) cans cannellini beans
- Taco shells, as desired
- Shredded cheese, as desired
- Lettuce, as desired
- Sour cream, as desired
- Salsa, as desired
- 2 (15 ounce) cans pinto beans, drained & rinsed
- Tomatoes, as desired
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How to Make Bean And Chicken Crockpot Tacos
- Place 1.5 lbs boneless, skinless chicken thighs in a 3-4 quart slow cooker.
- Sprinkle chicken with 2 tbsp taco seasoning mix.
- Add 1 (15 ounce) can of diced green chilies (undrained), 1 (15 ounce) can of tomato sauce, 1 medium onion (chopped), 1 tbsp chili powder, and 2 (15 ounce) cans of pinto beans (drained and rinsed).
- Cover and cook on low for 8 hours, or on high for 4 hours.
- Remove chicken from the slow cooker and shred using two forks.
- Use a potato masher to partially mash some of the beans in the slow cooker for a thicker texture (optional).
- Return the shredded chicken to the slow cooker. Stir gently to combine.
- Serve the chicken and bean mixture in your favorite taco shells with your preferred toppings (shredded cheese, lettuce, tomatoes, salsa, sour cream, etc.).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
5g
Fat
11g
Carbs
9g
