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Slow-Cooker Chile-Chicken Tacos
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Prep Time:
15 minutes
Total Time:
7 hours 30 minutes
Slow cook spicy chicken filling all day for a delicious Mexican dinner ready when you get home!
Ingredients:
  • 1 1/4 pounds boneless, skinless chicken thighs
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 tablespoon packed brown sugar
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 cup frozen corn, thawed
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 4 medium green onions, sliced (1/4 cup)
  • 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
  • 3 cups shredded lettuce
  • 1 medium tomato, chopped (3/4 cup)
Instructions:
  • Grease a 3- to 4-quart slow cooker with cooking spray. Add chicken thighs to the cooker and toss with taco seasoning mix and brown sugar. Stir in green chiles, corn, and 1/2 cup of enchilada sauce. Save the rest of the enchilada sauce in the refrigerator for later.
  • Simmer gently, covered, for 6 to 7 hours on low heat setting.
  • Shred chicken using 2 forks on a cutting board, then put it back into the cooker along with green onions. Cover and cook on Low heat setting for 15 minutes.
  • Warm up the remaining enchilada sauce. Fill taco shells with the chicken mixture, lettuce, and tomatoes. Drizzle with the warm enchilada sauce before serving.

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