Slow-Cooker Shredded Mexican Chicken

Slow Cooker Shredded Mexican Chicken


1 package (28 oz) boneless skinless chicken thighs

1 package (1 oz) Old El Paso™ taco seasoning mix

24 oz (or 3 cups) Old El Paso™ salsa


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

Click on the Next Page Arrow Button to continue reading and don’t forget to SHARE with your Facebook friends