Chile Chicken Slow Cooked Tacos - cooking recipe

Ingredients

1 1/4 lbs boneless skinless chicken thighs
1/16 ounce taco seasoning mix
1 tablespoon packed brown sugar
4 1/2 ounces chopped green chilies
1 cup frozen corn
10 ounces mild enchilada sauce
4 medium green onions, sliced
12 taco shells, warmed or 12 flour tortillas
3 cups shredded lettuce
1 medium tomatoes, chopped
olive (optional)
shredded cheese, if desired (optional)

Preparation

Spray a 3-4 quart slow cooker with cooking spray.
Place chicken thighs in cooker. Sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles, corn and /2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce.
Cover and cook on low heat setting for 6-7 hours.
Place chicken 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.
Heat remaining enchilada sauce. Serve chicken mixture in taco shells with toppings and warm enchilada sauce.