pounds boneless skinless chicken thighs
beer (use your favorite)
4-5 jalapeño pepper, diced (seeds optional)
packet Old El Paso™ taco seasoning mix
can (4.5 oz) Old El Paso™ chopped green chiles
Old El Paso™ Stand ‘n Stuff taco shells
Add the chicken thighs, beer, onion, jalapeño peppers, garlic, taco seasonings and green chiles into a slow cooker. Mix well, coating the chicken thighs. Set slow cooker to LOW and cook for 6 hours.
Once the meat is fully cooked, use two forks to shred the meat in the slow cooker.
Serve in taco shells and top with cheese, salsa, sour cream and lettuce.
- This recipe calls for boneless, skinless chicken thighs for two reasons. One, they’re affordable, and two, they shred the best without getting overly dry.
- Leave the seeds in your jalapeño peppers if you prefer more spice. If not, remove the seeds before throwing the peppers in the slow cooker.