Ingredients
2 1/2
to 3 lb boneless skinless chicken thighs
Salt
Canola oil
3/4
cup hard apple cider
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
teaspoon ground cumin
2
cloves garlic, smashed
1/2
onion, chopped
2
apples, cored, diced small
1
to 2 jalapeño chiles, seeded, finely diced
1/2
cup finely diced red onion
Juice of 2 limes
Salt to taste
8
Old El Paso™ taco shells
Shredded sharp Cheddar cheese, as desired
Preparation
Spray slow cooker with cooking spray.
Season chicken thighs generously with salt. Heat 10- to 12-inch skillet over medium-high heat; add about 1 tablespoon canola oil to skillet. Cook chicken thighs until well browned; place in slow cooker (cook in batches if necessary).
Pour 1/4 cup of the hard cider into hot skillet, scraping up browned bits from bottom of skillet with wooden spoon as it bubbles. Turn off stove, and add cider from pan to slow cooker along with remaining 1/2 cup hard cider.
Add green chiles, cumin, garlic and onion to slow cooker along with a pinch of salt. Stir gently; cover and cook on High heat setting 4 hours.
While chicken cooks, in medium bowl, mix Apple Jalapeño Salsa ingredients. Cover and refrigerate until ready to use.
Shred chicken with 2 forks. Serve in taco shells with cheese and salsa.
