Slow cooker Mexican chicken

Easy to prepare and delicious served in tacos or on rice. Choose the chilli strength of the taco seasoning and salsa to suit your taste.

Ingredients

8 whole	Bone-in chicken thighs (Main)
1 packet	Taco seasoning mix
1 jar	Mexican salsa
1 can	Corn kernels, drained
2	Limes, juice only
¼ cup	Chopped fresh coriander

Directions

1. Cover and cook on low for about 5 hours, until the chicken falls from the bones. Add the coriander and cook until it is limp.
2. Remove the chicken and shred with 2 forks. Add about a 3/4 cup of the cooking liquid.
3. Great served in tacos with lettuce, finely grated cheese, diced tomatoes, sour cream and coriander. Or serve on rice garnished with these taco toppings.