Slow-Cooker Shredded Mexican Chicken

Slow-Cooker Shredded Mexican Chicken

  • 6 servings


  • 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

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.


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

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