Slow cooker shredded mexican chicken
  • Cooking Time: 4 hours and 40 minutes
  • Servings: 6
  • Preparation Time: 10 minutes
  • 1 package boneless chicken thighs
  • 1 package old el paso taco seasoning mix
  • 3 cups old el paso salsa
  1. Toss chicken in to a slow cooker with half of the taco seasoning.
  2. Cover chicken with salsa. Stir until well combined. Cover cook on low for 4-4.5 hours or temperature is at least 165 degrees
  3. Remove chicken from slow cooker to bowl. Shred chicken. Return chicken to slow cooker along with the remaining taco seasoning. Cover and cook on low for another 30 minutes. Serve warm
Good,quick and easy