1-1/2 lbs. boneless skinless chicken breasts
3 Tbsp. lime juice
1 Tbsp. chili powder
1 c. frozen corn
1 c. chunky salsa
12 flour tortillas (6in), warmed
Sour cream, shredded cheddar cheese and shredded lettuce, optional
Place the chicken in a 3-qt slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heath through. Serve in tortillas with sour cream, cheese and lettuce if desired.
Yield: 12 tacos.
3 comments:
Kristin,
I made this recipe last night and it was a HUGE hit! I was able to adapt it to make it vegetarian friendly. Thanks you for posting the recipes. I am going to try the pineapple chicken tomorrow.
I'm glad is was such a success. How did you make it vegetarian friendly?
For me we replaced the chicken with black bean, and still used all of the other ingredients. I had had never tried something like it, but it was really good.
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