Slow Cooker Shredded Mexican Chicken

Prep Time: 10 Minutes | Total Time: 4 Hours 40 Minutes | Servings: 6

  • SERVES 6
  • Prep Time: 10
  • Cook Time: 280

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

Directions

  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 ½ hours or until chicken is tender.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.
Nutritional Information per serving:

Calories—230; Fat—7g; Saturated Fat—2g; Protein—30g; Carbohydrate—10g; Sugars—3g; Sodium—1130mg

Back to all recipes