SLOW-COOKER CHIPOTLE CHICKEN TACO BOWLS WITH CORN-JALAPEñO SALSA

Slow-Cooker Chipotle Chicken Taco Bowls with Corn-Jalapeño Salsa image

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

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Ingredients

2 lb boneless skinless chicken breasts
1 package (0.85 oz) Old El Paso™ chipotle chicken slow cooker seasoning mix
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1 cup chopped yellow onions
3 cloves garlic, finely chopped
1 1/2 cups fresh or frozen corn, cooked and drained
1/2 cup chopped tomato
1/2 cup chopped red onion
1/2 cup chopped fresh cilantro
2 medium jalapeño chiles, seeded and finely chopped
1 tablespoon lime juice
1/2 teaspoon salt
1 package Old El Paso™ soft flour tortilla bowls
1/2 cup crumbled Cotija cheese

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