Random Recipe Thursday

While I can only dream of being as organized and proactive as my cousin Alaina (http://andrew-alaina.blogspot.com/2008/05/whats-for-dinner.html, http://alainarecipes.blogspot.com/), I do have one recipe to share with you, and will take the time to tell you about it since it is the best chicken taco recipe I've ever tried. Let's consider this:

Random Recipe Thursday

Chicken and Bean Tacos (courtesy of my Betty Crocker slow cooker recipe book - gotta love Betty!)

1 1/4 lb. boneless, skinless chicken thighs (about 6 thighs)
3 Tbsp. taco seasoning mix (I used a little more)
4 1/2 oz. can chopped green chiles, undrained
8 oz. can tomato sauce
1 tsp. ground cumin
1 tsp. coriander seed, crushed
19 oz. can cannellini beans, drained (large white kidney beans)
taco shells or chips

Toppings of choice: ( have elaborated a little bit here)
Cheddar cheese
shredded lettuce
sour cream
guacamole
black olives
tomatoes
limes (for juice)
salsa
etc.

1. Place chicken in 3 1/2 to 4 qt. slow cooer. Sprinkle with taco seasoning mix; top with chilis. Mix tomato sauce, cumin and coriander seed in medium bowl; pour over chicken. Top with beans.

2. Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut and chicken is tender.

3. Remove chicken from cooker; place on cutting board. Mash beans in cooker. Shred chicke nwith 2 forks; return to cooker and mix well.

4. Serve chicken misutre with taco shells and/or chips, and toppings of choice. Chicken mixture will hold on low heat setting up to 3 hours.

5. My own practical tips for those who are too busy to do everything exactly as it reads or too stubborn to always follow someone else's directions:

• I cooked it on HIGH for 4 hours or a little more instead of on low for twice as long. The amount of moisture in the recipe allows this with no harm to flavor or consistency.
• I found I had no cumin or coriander in my spice cabinet (which is somehow still overflowing with everything else) so I used a full packet of taco seasoning instead of the 3 Tbsp. recommended. Tasted great.
• The green chilis are not "hot." My kids loved this recipe and they balk at food that is too "spicy." Don't let their presence dissuade you from trying our newest family favorite! I tried it out on my small group from church, too, with rave reviews. The consensus is: use what you have on hand, modify to suit your tastes and time, but don't be afraid to try new things.
• BTW, Alaina, I want to be you when I grow up! :)