Slow Cooked Pulled Chicken Tacos
Prep time: 5 minutes
Cook time: 2 hours
1 1/2 pounds boneless, skinless chicken tights
1 bottle (8 ounces) Ortega Chipotle Taco Sauce
1/2 cup chicken stock
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (10 shells) Ortega Good Grains White Corn with Chia Taco shells, warmed
In medium pan, combine chicken, taco sauce, chicken stock, salt, and pepper, and cook on low, covered, approximately 2 hours, or until internal temperature reaches 165 degrees F. Remove chicken from pan and shred using 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 toppings.