|1||pkg. PERDUE® Fresh Chicken Thighs|
|1||cup reduced sodium chicken stock|
|1||packet taco seasoning|
|8||hard taco shells|
|2||cloves garlic, minced|
|1 1/2||tsp. salt and pepper|
|low-fat Cheddar cheese, shredded, optional|
|tomatoes, chopped, optional|
|onions, chopped, optional|
|low-fat sour cream, optional|
|taco sauce, optional|
|Romaine lettuce, shredded|
Place the chicken thighs in a slow cooker. Mix together the chicken stock, taco seasoning, lime juice, chopped garlic, salt and pepper. Pour broth over chicken thighs.
Cover the slow cooker and cook on low 6-8 hours. Chicken is done when the meat falls apart easily. Remove thighs from slow cooker. Shred the meat and discard the bones. Place the meat back into the slow cooker with the juices to keep warm.
Serve shredded chicken in warm taco shells. Top with choice of shredded lettuce, cheddar cheese, chopped tomatoes, chopped onions, sour cream or taco sauce.
If you don't have a slow cooker, use a Dutch oven and bake at 300F for 2 to 3 hours until the chicken shreds easily.
Make healthy substitutions by topping with Greek-style yogurt instead sour cream or replacing hard taco shell with a lettuce leaf wrap.