Lunch: Slow-Cooker Shredded Mexican Chicken
This easy slow-cooker chicken is great served with rice or inside taco shells with lettuce, tomatoes and cheese.
Ingredients
1 package (28 oz) boneless skinless chicken thighs
1 pouch (1 oz) Old El Paso™ taco seasoning mix
1 jar (24 oz) Old El Paso™ salsa
Instructions
In 4- to 5-quart slow cooker, toss chicken with half of the taco seasoning mix to coat evenly.
Top chicken with salsa. Stir until well combined. Cover; cook on Low heat setting 4 to 4 1/2 hours or until chicken is tender.
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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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
