Slow-Cooker Shredded Mexican Chicken Recipe

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Ingredients

  • 1 package (28 oz) boneless skinless chicken thighs
  • 1 pouch (1 oz) Old El Paso™ taco seasoning mix
  • 24 oz (or 3 cups) Old El Paso™ salsa

Steps

  • 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 very tender (at least 165°F).
  • 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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