No Image
prep time
15 Min
cook time
7 Hr 15 Min
method
---
yield
12 serving(s)
Ingredients
- 1 1/4 pounds chicken thighs, skinless & boneless
- 1 package taco seasoning mix
- 2 tablespoons light brown sugar, firmly packed
- 1 - 4.5 oz cans green chiles, undrained
- 1 cup corn kernels, frozen, thawed
- 1 - 10 oz cans 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
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Step 1Line 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.
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Step 2Cover & cook on LOW heat setting 6 - 7 hours.
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Step 3Place 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.
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Step 4Heat remaining enchilada sauce. Serve chicken mixture in taco shells with the assorted garnishes.
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