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Campbell's Slow Cooker Mexican Red Chile Chicken Tacos

Jenn Young
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Ingredients
  

  • 4 boneless skinless chicken breasts
  • 4 boneless skinless chicken thighs
  • 1 pouch Campbell's Mexican Red Chile Taco Slow Cooker Sauce
  • 1 cup chicken stock or beer
  • 1/4 cup sour cream or Mexican crema
  • 2 Tbsp heavy cream
  • Flour tortillas
  • Assorted taco toppings of your choice {e.g. rice, cilantro, green onions, guacamole, sour cream, lettuce, tomatoes, onions, etc.}

Instructions
 

  • 1. Place chicken in slow cooker. Pour sauce and chicken stock/beer over chicken. Cover and cook for 7-8 hours on low or 4-5 hours on high.
  • 2. Before serving, shred chicken with two forks while still in slow cooker. Mix in sour cream and heavy cream.
  • 3. Serve on flour tortillas with assorted taco toppings of your choice.

Notes

If you wish, you may also stir in a can of black beans before serving.
Adapted from Campbell's Mexican Red Chile Slow Cooker Sauce