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

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25 Minutes Prep
3 Hours 15 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 2 lb boneless skinless chicken breasts
  • Small check mark in a circle icon 1 package (0.85 oz) Old El Paso™ chipotle chicken slow cooker seasoning mix
  • Small check mark in a circle icon 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
  • Small check mark in a circle icon 1 cup chopped yellow onions
  • Small check mark in a circle icon 3 cloves garlic, finely chopped
  • Small check mark in a circle icon 1 1/2 cups fresh or frozen corn, cooked and drained
  • Small check mark in a circle icon 1/2 cup chopped tomato
  • Small check mark in a circle icon 1/2 cup chopped red onion
  • Small check mark in a circle icon 1/2 cup chopped fresh cilantro
  • Small check mark in a circle icon 2 medium jalapeño chiles, seeded and finely chopped
  • Small check mark in a circle icon 1 tablespoon lime juice
  • Small check mark in a circle icon 1/2 teaspoon salt
  • Small check mark in a circle icon 1 package Old El Paso™ soft flour tortilla bowls
  • Small check mark in a circle icon 1/2 cup crumbled Cotija cheese
Preparation
  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.