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Mexican Slow-Cooked Chicken Tacos
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Mexican Slow-Cooked Chicken Tacos
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Mexican Slow-Cooked Chicken Tacos
Created by Chef Dale MacKay
Ingredients
| 4 | CO-OP Boneless Skinless Chicken Thighs | |
| ¾ | cup SILK Fortified Oat Beverage Unsweetened | |
| 1 | can (284 mL) ROTEL Original Finely Chopped Tomatoes and Green Chilies | |
| ½ | cup onion, thinly sliced | |
| ½ | tablespoon chili powder | |
| 1 | teaspoon garlic powder | |
| 1 | teaspoon onion powder | |
| ½ | tablespoon smoked paprika | |
| ¼ | teaspoon ground cumin | |
| 1 | teaspoon salt | |
| ½ | cup corn | |
| 1 | package CASA MENDOSA Corn Tortillas | |
| 2 | tablespoons cilantro, chopped | |
| ¼ | cup sour cream | |
| ½ | cup CO-OP GOLD Tex Mex Shredded Cheese | |
| ¼ | cup CO-OP GOLD Mild Chunky Salsa |
Directions
Prep time: 5 minutes
Total time: 4–8 hours
Serves: 8–10
- Place chicken, oat beverage, tomatoes, onion, chili powder, garlic powder, onion powder, paprika, cumin and salt into slow cooker and mix well. Set slow cooker on low for 8 hours or high for 4 hours.
- When the slow cooker is done, use a wooden spoon to break chicken apart until it’s in small strips and mixed well with other ingredients. Add corn to the mix while still warm.
- Add chicken mixture to tortillas and garnish with cilantro, sour cream, cheese and salsa.
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