2 lbs boneless, skinless chicken thighs
1 (1.25 oz) envelope of taco seasoning
1 (15 oz) can pinto beans, kidney beans or black beans, drained
1 (14.5 oz) can diced tomatoes, undrained
1 (4.5 oz) can chopped green chilies
2 Tbsp lime juice
Toppings could include: shredded cheese, sour cream, salsa, olives, fresh cilantro, and lime wedges
In slow cooker, place chicken. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chilies and lime juice. Cover and cook on LOW for 7-8 hours. Just before serving, place topping ingredients in individual serving dishes. Remove chicken from slow cooker and place on cutting board. Mash beans in slow cooker. Shred chicken with 2 forks; return chicken to slow cooker and mix well. To serve, spoon chicken mixture onto chips. Top nachos with desired toppings. Makes 12 servings.
Review:
I used refried beans instead of pinto. I didn’t add them into the slow cooker but just warmed them and put them on as a topping. I thought this was a very tasty dish. It isn’t something I would typically make for dinner but it was a fun change and my family enjoyed it. I give this recipe 4 stars.)
This is really good. We liked it alot. You can also put the meat on tacos. I had it for leftovers 3 days in a row.
Made this last night and it was excellent! Will be in my dinner recipes from now on
Glad you liked it anonymous!