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crock pot chile chicken tacos

(2 ratings)
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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

MMmmmmmmmmmm!

(2 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 7 Hr 15 Min

Ingredients For crock pot chile chicken tacos

  • 1 1/4 lb
    chicken thighs, skinless & boneless
  • 1 pkg
    taco seasoning mix
  • 2 Tbsp
    light brown sugar, firmly packed
  • 1 - 4.5 oz can
    green chiles, undrained
  • 1 c
    corn kernels, frozen, thawed
  • 1 - 10 oz can
    enchilada sauce
  • 5
    green onions, sliced (both greens & whites)
  • 1 box
    taco shells
  • GARNISH:
  • lettuce, shredded
  • tomato, diced
  • cheddar cheese, shredded
  • black olives
  • sour cream
  • avocado, sliced

How To Make crock pot chile chicken tacos

  • 1
    Line crock pot with Reynolds Slow Cooker Liner. Place chicken thighs in cooker. Sprinkle with taco seasoning mix & brown sugar; toss to coat. Mix in green chiles, corn & 1/2 C of the enchilada sauce. Refrigerate remaining enchilada sauce.
  • 2
    Cover & cook on LOW heat setting 6 - 7 hours.
  • 3
    Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in green onions. Cover & cook on LOW heat setting 15 minutes.
  • 4
    Heat remaining enchilada sauce. Serve chicken mixture in taco shells with the assorted garnishes.
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