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Slow-Cooker Chile-Chicken Tacos

  • Prep 15 min
  • Total 7 hr 30 min
  • Ingredients 10
  • Servings 12

Prepare the spicy chicken filling in a slow cooker in the morning and come home to a mouthwatering Mexican meal! ...MORE+ LESS-

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 frozen corn, 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)

Steps

Hide Images
  • 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

  • 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 Facts

Serving Size: 1 Taco
Calories from Fat
60
% Daily Value
Trans Fat
1g
% Daily Value*:
Vitamin A
15%
15%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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