2 packages (0.85 oz each) Old El Paso™ chicken taco seasoning mix
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 medium onion, quartered
2 medium serrano chiles, seeds and stems removed
5 cloves garlic
1 teaspoon ground cumin
Spray 6-quart slow cooker with cooking spray. Add chicken wings and taco seasoning mix; toss to coat. Add remaining ingredients to blender. Cover; blend 30 to 60 seconds or until smooth. Pour tomato mixture over chicken in slow cooker. Stir to coat chicken. Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F). Set oven control to broil. Spray large rimmed sheet pan with rack with cooking spray. Place chicken in single layer on rack in pan; reserve sauce. Broil 4 inches from heat 5 to 7 minutes, turning once, until browned. Stir sauce in slow cooker; serve with chicken wings.