Slow-Cooker Chipotle Chicken Taco Bowls with Corn-Jalapeño Salsa
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
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
1 package Old El Paso™ soft flour tortilla bowls
1/2 cup crumbled Cotija cheese
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.
Meanwhile, in medium bowl, stir together Salsa ingredients.
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.