Crockpot Chicken Tacos

Crockpot Chicken Tacos

  • 2 cans (12.5 ounces each) chicken, drained
  • 2 cans (15 ounces each) hot chili beans in sauce
  • 1 can (4 ounces) hot diced green chiles
  • 1/2 cup chopped tomatoes
  • 2 cloves garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon coarse black pepper
  • 1/2 teaspoon salt
  • 1 cup water
  • soft or crunchy taco shells, cooked Spanish rice, shredded cheese, lettuce, tomatoes, black olives and sour cream


Combine all ingredients (except for the taco shells and toppings) in the crockpot.  Cook on high for two hours until hot and bubbling.

Yields about 6 servings

 

Recipe from Curly Girl Kitchen
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