Chicken And Bean Tacos - cooking recipe

Ingredients

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

Preparation

Add chicken thighs to a 4 quart slow cooker.
Sprinkle with taco seasoning.
Sprinkle chopped chiles on top of chicken.
In a bowl, add tomato sauce, cumin, and coriander seed; stir to combine.
Pour mixture over the top of the chicken.
Top with beans.
Cover, cook on LOW for 7 hours.
Remove chicken from crock pot and set aside.
Mash beans with a potato masher (Doesn't have to be perfectly smooth, we like some chunks of beans).
Shred chicken and return to slow cooker; stir to mix well.
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.
Enjoy.