Slow-Cooker Chile-Chicken Tacos

(46)
8 reviews.
  • 15 min prep time
  • 7 hr 30 min total time
  • 10 ingredients
  • 12 servings

Ingredients

1 1/4
pounds boneless, skinless chicken thighs
1
envelope (1-oz) Old El Paso™ taco seasoning mix
1
tablespoon packed brown sugar
1
can (4.5 ounces) Old El Paso™ chopped green chiles
1
cup Green Giant™ Niblets® frozen corn (from 1-pound bag), thawed
1
can (10 ounces) Old El Paso™ enchilada sauce
4
medium green onions, sliced (1/4 cup)
1
package (4.6 ounces) Old El Paso™ taco shells, warmed if desired
3
cups shredded lettuce
1
medium tomato, chopped (3/4 cup)

Directions

  1. 1 Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs in cooker. Sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles, corn and 1/2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce.
  2. 2 Cover and cook on Low heat setting 6 to 7 hours.
  3. 3 Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in green onions. Cover and cook on Low heat setting 15 minutes.
  4. 4 Heat remaining enchilada sauce. Serve chicken mixture in taco shells with lettuce, tomatoes and warm enchilada sauce.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved