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

  • Total Time 3 Hours 15 Minutes
  • Prep Time 25 Minutes
  • Servings 8
  • Ingredients 14

Ingredients

  • 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

Instructions

Step 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.

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

Step 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.