Slow Cooker Chicken Tacos

What You'll Need

1 1/2 pounds skinless, boneless chicken breast halves 
1 medium green pepper, sliced (about 1 cup) 
1 large onion, cut in half and sliced (about 1 cup) 
2 cloves garlic, minced 
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup 
2 teaspoons ground cumin 
1/4 teaspoon ground chipotle chile powder 
3/4 cup Pace® Picante Sauce 
3 cups shredded green cabbage 
12 corn tortillas (6-inch), warmed 

How to Make It

• 1
  Stir the green pepper, onion, garlic, soup, cumin and chile powder in a 4-quart slow cooker.  Add the chicken and turn to coat.
• 2
  Cover and cook on LOW for 7 to 8 hours or until the chicken is fork-tender. Remove the chicken to a cutting board. Using 2 forks, shred the chicken.  Return the chicken to the cooker.  Stir in the picante sauce.
• 3
  Serve the chicken mixture in the tortillas topped with the cabbage.

At a glance

Prep

10 min.

Total

7 hr. 10 min.

Serves

6