1
packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
24
oz (or 3 cups) salsa
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Steps
1
In 4- to 5-quart slow cooker, toss chicken with half of the taco seasoning mix to coat evenly.
2
Top chicken with salsa. Stir until well combined. Cover; cook on Low heat setting 4 to 4 1/2 hours or until chicken is very tender (at least 165°F).
3
Remove chicken from slow cooker to bowl. Shred chicken with 2 forks. Return shredded chicken to slow cooker along with remaining taco seasoning mix. Cover; cook on Low heat setting 30 minutes longer. Serve warm.
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Serve this saucy slow-cooker Mexican chicken as a taco filling, atop crisp tostada shells, or wrapped up in warm flour tortillas to make portable burritos. Or spoon over shredded romaine lettuce with cooked black beans, sautéed sweet bell pepper strips, corn salsa and a handful of crumbled queso fresco for the ultimate taco salads.
Store your Slow-Cooker Shredded Mexican Chicken leftovers in the fridge in a covered storage container for up to 3 days or freeze up to 3 months, thawing in the refrigerator overnight before reheating.
For best results, we recommend boneless, skinless chicken thighs for this slow-cooker Mexican chicken recipe. Chicken breasts tend to dry out when cooked in a slow cooker.
