My friend Sharon sent me this link when she saw that I needed Crock Pot recipes: Lime Chicken Tacos.
Here’s the recipe along with my personal notes inserted in parentheses.
Lime Chicken Tacos
- 1-1/2 pounds boneless skinless chicken breasts
- 3 tablespoons lime juice
- 1 tablespoon chili powder
- 1 cup frozen corn
- 1 cup chunky salsa
- 12 flour tortillas (6 inches), warmed
- Sour cream, shredded cheddar cheese and shredded lettuce, optional
Place the chicken in a 3-qt. slow cooker (oops! mine is twice that size, so be sure to add extra water, or cut down the cooking time, or double the recipe, or compensate in some other creative way for the difference or it may end up dry and cooked super fast). Combine lime juice and chili powder; pour over chicken (this didn’t seem like very much liquid, so I added a little water). Cover and cook on low for 5-6 hours or until chicken is tender (I started with frozen chicken breasts, and everything turned out fine with the extra water).Remove chicken; cool slightly. Shred and return to the slow cooker (To save a step, I didn’t bother removing and cooling the chicken — I just grabbed two forks and shred it right there in the crock). Stir in corn and salsa (maybe I had more chicken than I realized, but I doubled the corn and salsa and still felt that it needed more salsa; I also added black beans to my personal serving, but left it out for the other bean-aversive guests and family members; the French guest approved of the flavors). Cover and cook on low for 30 minutes or until heated through (if you don’t pull the chicken out and cool it, the whole thing heats up pretty fast). Serve in tortillas (or taco shells, or on top of salad with crumbled chips on top) with sour cream, cheese and lettuce (and avocado and olives and definitely additional chopped fresh tomatoes, if you have them on hand), if desired.