Ingredients for Bean And Chicken Crockpot Tacos
- Boneless Skinless Chicken Thighs
- 2 tbsp taco seasoning mix
- Green Chilies
- Tomato Sauce With Garlic
- 1 medium onion, chopped
- 1 tbsp chili powder
- Cannellini Beans
- Your favorite taco shells
- Cheese
- Lettuce
- Sour Cream
- Salsa
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.).
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
5g
Fat
11g
Carbs
9g
