Ingredients
1 1/4
pounds boneless, skinless chicken thighs
1
envelope (1 oz) Old El Paso™ taco seasoning mix
1
tablespoon packed brown sugar
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
cup frozen corn, thawed
1
can (10 oz) Old El Paso™ enchilada sauce
4
medium green onions, sliced (1/4 cup)
1
box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
3
cups shredded lettuce
1
medium tomato, chopped (3/4 cup)
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs in cooker. Sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles, corn and 1/2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce.
Cover and cook on Low heat setting 6 to 7 hours.
Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in green onions. Cover and cook on Low heat setting 15 minutes.
Heat remaining enchilada sauce. Serve chicken mixture in taco shells with lettuce, tomatoes and warm enchilada sauce.
