- 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
- 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.