Slow-Cooker Shredded Mexican Chicken

Slow-Cooker Shredded Mexican Chicken

  • 6 servings

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

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 tender.
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.

Tips

Nutrition Facts

Serving Size: 1 Serving
Calories 230
Calories from Fat 70
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 85mg
Sodium 1130mg
Total Carbohydrate 10g
Dietary Fiber 2g
Sugars 3g
Protein 30g

You Might Also Like:


Make sure you’re following The topslowcookers.com for the latest recipes!
Facebook | Pinterest

Share This Post