GLUTEN-FREE SLOW-COOKER CHICKEN AND BEAN TACOS

Gluten-Free Slow-Cooker Chicken and Bean Tacos image

Serve these crowd-pleasing slow cooker chicken tacos at your next gathering.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h30m

Yield 12

Number Of Ingredients 19

Ingredients

20 oz boneless skinless chicken breasts, trimmed of fat
1 tablespoon canola oil
2 cups chopped onions (2 large)
1 medium red bell pepper, chopped (1/2 cup)
1 jalapeño chile, diced
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1 can (15 oz) Muir Glen™ organic tomato sauce
1 can (15 oz) great northern beans, drained, rinsed, mashed
1 can (15 oz) black beans, rinsed, drained
24 taco shells or corn tortillas
Lime
Chopped avocado
Chopped tomato
Chopped cilantro
Shredded lettuce
Sour cream

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. Place chicken in slow cooker.
In 10-inch skillet, heat oil over medium-high heat. Add onions, bell pepper and jalapeño chile; cook 4 to 5 minutes or until vegetables begin to soften. Add chili powder, cumin, coriander and salt. Cook until onions are soft and spices are fragrant; remove from heat. Add tomato sauce and great northern beans; mix well. Stir in black beans. Pour mixture over chicken.
Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 2 1/2 hours until chicken is tender and cooked through. Remove chicken to cutting board; shred. Return chicken to slow cooker with beans and sauce. Squeeze lime juice over mixture; stir.
Serve in taco shells with toppings.

Nutrition Facts : Calories 430, Carbohydrate 42 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 9 g, Protein 29 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 2 g