Slow Cooked“Pulled” Chicken Ta cos
Preptime: 5 minutes
Cooktime: 2 hours
•11/2 pounds boneless, skin less chicken thighs
•1 bottle (8 ounces) Ortega Chi pot le Ta co Sauce
•1/2 cup chicken stock
•1/2 teaspoon pepper
•1 package (10 shells) Ortega Good Grains White Corn with
Chi a Taco Shells, war med
•ta co toppings
In medium pan, combine chicken, taco sauce, chicken stock, salt and pepper, and cook on low, covered, approximately 2 hours, or until internal temperature of chicken reaches 165˚ F. Remove chicken from pan and shred using two forks.
Turn heat to medium-high and reduce cooking liquid into thick sauce, cooking 3-5 minutes and stirring occasionally.
Remove from heat and combine sauce with shredded chicken. Serve in taco shells with desired taco toppings.