Tuesday, February 3, 2015

Slow-Cooker Shredded Mexican Chicken

Ingredients

1 package (28 oz) boneless skinless chicken thighs
1 pouch (1 oz) taco seasoning mix
1 jar (24 oz)  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.
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