This taco recipe is a great choice for midweek dinners, even if it’s not Taco Tuesday!
Pour the tomato mixture into a 3 1/2- to 4-quart slow cooker.
Add chicken thighs; stir to coat.
Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
Remove the chicken and place in a bowl.
Shred the chicken using two forks.
Add enough sauce mixture from the slow cooker to the shredded chicken to moisten.
Serve the chicken in tortillas.
If desired, top with guacamole, cilantro, and/or lime wedges.
When working with chile peppers, wear plastic or rubber gloves.
If your bare hands do touch the chile peppers, wash your hands well with soap and water.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
