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Slow-Cooker Shredded Mexican Chicken

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Slow-Cooker Shredded Mexican Chicken
  • Prep Time 10 min
  • Total Time 4 hr 40 min
  • Servings 6
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This easy slow-cooker chicken is great served with rice or inside taco shells with lettuce, tomatoes and cheese.

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 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  

Store leftovers in refrigerator in covered storage container up to 3 days, or freeze leftovers and thaw before using.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
70
)
Daily Value
Total Fat
7g
11%
(
Saturated Fat
2g
11%
,
Trans Fat
0g
)
Cholesterol
85mg
28%
Sodium
1130mg
47%
Potassium
620mg
18%
Total Carbohydrate
10g
3%
(
Dietary Fiber
2g
9%
,
Sugars
3g
)
Protein
30g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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