- 3 lb chicken wing sections
- 2 packages (0.85 oz each) Old El Paso™ chicken taco seasoning mix
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
- 1 can (10 oz) Old El Paso™ enchilada sauce
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 medium onion, quartered
- 2 medium serrano chiles, seeds and stems removed
- 5 cloves garlic
- 1 teaspoon ground cumin
Step 1 Spray 6-quart slow cooker with cooking spray. Add chicken wings and taco seasoning mix; toss to coat.
Step 2 Add remaining ingredients to blender. Cover; blend 30 to 60 seconds or until smooth.
Step 3 Pour tomato mixture over chicken in slow cooker. Stir to coat chicken. Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F).
Step 4 Set oven control to broil. Spray large rimmed sheet pan with rack with cooking spray. Place chicken in single layer on rack in pan; reserve sauce. Broil 4 inches from heat 5 to 7 minutes, turning once, until browned.
Step 5 Stir sauce in slow cooker; serve with chicken wings.
Nutrition1 Serving: Calories 130 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 55mg; Sodium 400mg; Potassium 180mg; Total Carbohydrate 7g (Dietary Fiber 0g); Protein 10g % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 1 Vegetable, 1 Very Lean Meat, 1 1/2 Fat Carbohydrate Choices: 1/2
If desired, stir chicken wings back into the sauce in slow cooker to keep warm, and serve.
No broiler? No problem. While broiling adds nice flavor and color, the wings will still be delicious if you need to skip that step.
We chose serrano chiles over jalapeños in this recipe because serranos are reliably hot. Some jalapeños are as mild as bell peppers. If you have hot jalapeños, or prefer a milder sauce, feel free to use jalapeños instead.