SLOW-COOKER CHIPOTLE CHICKEN TACO BOWLS WITH CORN-JALAPEñO SALSA
Whether it's Taco Tuesday or just a regular weeknight, this easy set-and-forget dinner is just what your family is craving. Soft tortilla bowls are filled with slow-cooked, shredded chipotle chicken, then topped in Cotija cheese and sweet corn-jalapeño salsa. Dinner, done!
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h15m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
- Meanwhile, in medium bowl, stir together Salsa ingredients.
- 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.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Taco Bowl, Sodium 720 mg, Sugar 3 g, TransFat 0 g
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