Slow Cooker Chili-Chicken Tacos

Prep Time:15 Mins | Total Time:7 Hrs 30 Mins | Makes:12 tacos

Prepare the spicy chicken filling in a slow cooker in the morning and come home to a mouthwatering Mexican meal!

1 1/4 pounds (625 g) boneless, skinless chicken thighs

1 pouch Old El Paso* Taco Seasoning Mix

1 tbsp (15 mL) packed brown sugar

1 can Old El Paso* Chopped Green Chiles

1 cup (250 mL) Green Giant* Frozen Niblets* or Peaches & Cream Whole Kernel Corn or 1 can (12 oz/341 mL) Green Giant* Niblets* or Peaches & Cream Whole Kernel Corn

1 1/4 cups (300 mL) Old El Paso* Taco Sauce

1/4 cup (50 mL) sliced green onions

1 pkg Old El Paso* (12 Large) Flour Taco Shells

3 cups (750 mL) shredded lettuce

3/4 cup (175 mL) chopped tomato

Spray 3- to 4-quart slow cooker with nonstick cooking spray. Place chicken thighs in cooker. Sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles, corn and 1/2 cup of the taco sauce. Refrigerate remaining taco sauce.
Cover and cook on Low heat setting 6 to 7 hours.
Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in green onions. Cover and cook on Low heat setting 15 minutes.
Heat remaining taco sauce. Serve chicken mixture in taco shells with lettuce, tomatoes and warm taco sauce.

Taco Seasoning Mix

Success : Fill tacos just before serving so the shells stay crisp.Special Touch : Set out an assortment of taco toppings such as shredded cheese, sour cream, chopped avocado and sliced olives.

1 Serving: Calories 180; ( Calories from Fat 45 ); Total Fat 5g ( Saturated Fat 1g , Trans Fat 1g ) ; Cholesterol 40mg; Sodium 760mg; Total Carbohydrate 23g ( Dietary Fiber 1g , Sugars 5g ); Protein 12g