Preparation Time
10 minutes
Cooking Time
8 hours
Ingredients
- 1 Kg Chicken thighs, skin off
- 2 satchets Old El Paso Taco power
- 1 bottle mild or medium salsa
- Tortillas - (10 pack)
- Toppings for the tacos
- Cheese
- Corn kernels
- lettuce or baby spinach
- avocado
- sliced tomato
Instructions
- Plug in crockpot and turn on high to warm up.
- Trip extra fat from chicken thighs
- Place about half the thighs in crockpot.
- Sprinkle the taco powder over the thighs until evenly covered
- Add a second layer of chicken thighs to the crockpot
- Sprinkle another packet of taco powder over the second layer.
- Empty a bottle of salsa evenly over the thighs.
- Add about 100 mL water
- Cover and cook for about 8 hours stirring occasionally.
- Turn down the crockpot heat to low once cooked.
- For the Tacos, add chicken, corn, lettuce, cheese to enchiladas and serve.