Chile-Chicken Tacos

 

1 1/4

lb boneless skinless chicken thighs

1/2

package (1.25 oz) taco seasoning mix

1

tablespoon packed brown sugar

1

can (4.5 oz) chopped green chiles, undrained

1

cup frozen whole kernel corn (from 1-lb bag), thawed

1

can (10 oz) enchilada sauce

1

package (4.6 oz) taco shells, warmed if desired

3

cups shredded lettuce

1

medium tomato, chopped (3/4 cup)

4

medium green onions, sliced (1/4 cup)

• 1 Spray 3- to 4-quart slow cooker with cooking spray; add chicken thighs. Sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles, corn and 1/2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce.
• 2 Cover and cook on Low heat setting 6 to 7 hours.
• 3 Remove chicken from cooker; place on cutting board. Use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in green onions. Cover and cook on Low heat setting 15 minutes.
• 4 Heat remaining enchilada sauce. Serve chicken mixture in taco shells with lettuce, tomato and warm enchilada sauce.