Spicy shredded chicken tinga thighs, with a cooling sour cream-serve with fluffy rice or crispy taco shells.
Serves 4

Ingredients:

• 2 lbs. Boneless Skinless Chicken Thighs
• 1 (14.5 oz.) can Diced Tomatoes
• 1 (4 oz) can Diced Green Chilles
• ½ cup Sour Cream
• 1 (1 oz.) pkg. Taco Seasoning

Directions:

1. Add frozen chicken thighs, tomatoes, green chiles and seasoning to slow cooker.
2. Cook on high heat for 4 hours, or until Internal temperature of chicken reaches 165°F.
3. Drain about a cup of liquid from chicken and discard.
4. Stir and shred chicken.
5. Add sour cream and stir.
6. Serve with rice or use in taco shells.