Description

This definitely is not a quick meal, unless you have the chicken already cooked ahead of time. It is, however, a delicious meal that you will want to add to your rotation of great dinners.

Ingredients

• water or chicken broth/stock, enough to cover chicken
• 1 T. olive oil
• 1 medium yellow onion, diced
• 3 large cloves garlic, minced
• 1 1/2 c. cooked Great Northern, Cannellini beans or white kidney beans, or 14 oz. can, drained
• 7 oz. can chopped green chiles
• 1/2 c. sour cream, regular or low-fat
• 3 c. red or green chile sauce, divided
• 4 c. cooked and shredded chicken, dark or white meat
• 1/2 t. ground cumin
• 1/2 t. kosher salt
• 1/8 t. cayenne pepper
• 1/4 t. chili powder
• 10 white corn tortillas, cut into triangles
• 6 c. shredded Mexican cheese blend, regular or reduced-fat, or your choice
• ** Taco seasoning, optional

Steps

1. Place a slow cooker liner in the base of the slow cooker for easy clean up.
2. Place raw or frozen chicken in the slow cooker with water or chicken broth/stock to cover and set to low. ( A higher heat setting will cook it faster.) Cook 6-8 hours, until easily shredded. Cook the chicken without seasoning, or season it with taco seasoning as it cooks.
3. Turn off the heat. Remove chicken to a platter and shred the chicken when it is finished cooking.