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

slow-cooker chipotle chicken taco bowls with corn-jalapeño salsa Entree
Slow-Cooker Chipotle Chicken Taco Bowls with Corn-Jalapeño Salsa
  • Prep 25 min
  • Total 3 hr 15 min
  • Servings 8

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!

Updated August 1, 2019
Old El Paso
Make with
Old El Paso

Ingredients

Chicken Filling

  • 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

Salsa

  • 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

Taco Bowls

  • 1
    package Old El Paso™ soft flour tortilla bowls
  • 1/2
    cup crumbled Cotija cheese

Steps

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  • 1
    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.
  • 2
    Meanwhile, in medium bowl, stir together Salsa ingredients.
  • 3
    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.

  • Cotija cheese is a salty, crumbly Mexican cheese.
  • When using raw red onions, rinsing the chopped onions under cold water helps take the "bite" out of the otherwise strong flavor.
  • We used jalapeño chiles in the salsa. If you would like more heat, use serrano chiles instead.
  • We love how the corn-jalapeño salsa tastes in these bowls, but it’s also great in burritos, on salads or scooped up with a tortilla chip.

Nutrition Facts

Serving Size: 1 Taco Bowl
Calories
300
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
720mg
30%
Potassium
380mg
11%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
7%
Sugars
3g
Protein
30g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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