Slow Cooker Chile-Chicken Tacos

Prepare the spicy chicken filling in a slow cooker in the morning and come home to a mouthwatering Mexican meal!

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Servings 12

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( 46 ) Ratings

46 Ratings

5 Stars 18%

4 Stars

3 Stars 14%

2 Stars 28%

1 Stars 11%

Member Reviews ( 10 )

abb0b751-e985-477e-9e78-e525b8041e6d

ingredients 10
Prep Time 15 min
Total Time 7 hr 30 min

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)

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Directions

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 Cover and cook on Low heat setting 6 to 7 hours.
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 Heat remaining enchilada sauce. Serve chicken mixture in taco shells with lettuce, tomatoes and warm enchilada sauce.

EXPERT TIPS

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Expert Tips

Mild, medium or hot enchilada sauce varies the flavor—and the heat--of these tacos.

Fill tacos just before serving so the shells stay crisp.

Set out an assortment of taco toppings such as shredded cheese, sour cream, chopped avocado and sliced olives.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Taco

Calories: 170
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 1g 1% ),
Cholesterol: 30mg; 30%;
Sodium: 310mg; 310%;
Total Carbohydrate: 16g; 16%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 12g; 12%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 15%;
Calcium: 6%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Slidegirl83

report Posted Jul. 9, 2012 8:33 PM

My husband and I loved this recipe! I made it for the first time a few weeks ago, and it was really easy and delicious. I used bone-in chicken thighs (because that's what I had), and the meat just fell right off the bone. It made a lot, too (we had leftovers twice!). This is going to become one of our favorites, I believe. :)

TxMom344

report Posted Oct. 6, 2011 2:10 PM

Delicious recipe. My husband and I loved it. It was completely cooked in crockpot in about 4.5 hours. I was glad that I was home to check on it; otherwise the chicken may have been over done.

ginvest

report Posted Aug. 23, 2011 11:56 AM

My husband and son love this! I have cooked this several times and they also ask for it again. They don't eat leftovers, but my son wants to take it in his school lunch the next day. I will try to make this up and freeze, so when football season gets into full swing we have a hot meal to come home too!

shornak

report Posted Mar. 15, 2011 9:24 PM

Love this. I made a batch and froze it and then stuck it in the crock pot before work and ready when I got home. I used McCormick enchilda dry mix and a can of tomato sauce and some water rather than the enchilda sauce in a can. Black beans are a good addition too.

janetstumbo

report Posted Nov. 7, 2010 9:47 AM

Our family loved this recipe. Surprisingly, it wasn't spicy at all.