Slow-Cooker Chipotle Chicken Taco Bowls with Corn-Jalapeño Salsa

 


Ingredients

Chicken Filling

  • 2
    lb boneless skinless chicken breasts
  • 1
    package (0.85 oz) Old El Paso™ chipotle chicken slow cooker seasoning mix
  • 1
    can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
  • 1
    cup chopped yellow onions
  • 3
    cloves garlic, finely chopped

Salsa

  • 1 1/2
    cups fresh or frozen corn, cooked and drained
  • 1/2
    cup chopped tomato
  • 1/2
    cup chopped red onion
  • 1/2
    cup chopped fresh cilantro
  • 2
    medium jalapeño chiles, seeded and finely chopped
  • 1
    tablespoon lime juice
  • 1/2
    teaspoon salt

Taco Bowls

  • 1
    package Old El Paso™ soft flour tortilla bowls
  • 1/2
    cup crumbled Cotija cheese

Steps

1 Spray 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Sprinkle seasoning mix over chicken. Add canned tomatoes, yellow onions and garlic to slow cooker. Cover; cook on High heat setting 3 to 4 hours or until chicken is tender. Transfer chicken to cutting board; shred with two forks. Return to slow cooker, and stir.


2 Meanwhile, in medium bowl, stir together Salsa ingredients.


3 Heat tortilla bowls as directed on package. Using slotted spoon or tongs, lift chicken out of cooking liquid; divide chicken and salsa among tortillas bowls. Sprinkle Cotija cheese on top.






 

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