Shredded Mexican Chicken

This easy slow-cooker chicken is great served with rice or inside taco shells with lettuce, tomatoes and cheese.

Ingredients

1

package (28 oz) boneless skinless chicken thighs

1

pouch (1 oz) Old El Paso™ taco seasoning mix

1

jar (24 oz) Old El Paso™ salsa

1 of 3In 4- to 5-quart slow cooker, toss chicken with half of the taco seasoning mix to coat evenly.

2 of 3Top chicken with salsa. Stir until well combined. Cover; cook on Low heat setting 4 to 4 1/2 hours or until chicken is tender.

3 of 3Remove chicken from slow cooker to bowl. Shred chicken with 2 forks. Return shredded chicken to slow cooker along with remaining taco seasoning mix. Cover; cook on Low heat setting 30 minutes longer. Serve warm.