We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

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!

(46)
(8)
Save and Share
  • prep time 15 min
  • total time 7 hr 30 min
  • ingredients 10
  • servings 12
 

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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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

toggle

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.

Nutritional information

toggle

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:
1
*Percent Daily Values are based on a 2,000 calorie diet.