INGREDIENTS
For the chicken:

• 1 15-ounce can salsa-style
• fire-roasted tomatoes
• ⅓ cup chunky salsa
• 2 tbs. taco sauce
• 8 boneless skinless chicken thighs
• 1 tbs.chili powder
• 2 tsp. garlic powder
• 2 tsp. cumin
• ½ tsp. Kosher salt
• Black pepper, to taste

For the taco bites:

• Sable & Rosenfeld 20 Party Cups
• 1 ear of corn, kernels removed
• ¾ cup romaine lettuce, finely shredded
• ½ cup grape tomatoes, quartered
• ¼ cup Mexican-style shredded cheese
• ¼ cup light sour cream

PREPARATION

Make the chicken: Add the tomatoes, salsa, and taco sauce to a slow cooker. Arrange the chicken thighs in a single layer on top of the tomato mixture. Sprinkle the chicken with the chili powder, garlic powder, cumin, salt, and pepper. Cover and cook on low for 6 to 8 hours, until fork tender.

Using two forks, shred the chicken, and stir it into the sauce.

Make the taco bites: Place the party cups on a serving platter. Fill each shell with about 1 tablespoon of chicken mixture. Divide the remaining ingredients between the taco bites, and serve.

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