Serving: 12 Tacos
1 1/2 pounds boneless skinless chicken breasts
3 Tablespoons lime juice
1 Tablespoon chili power
1 Cup frozen corn
1 Cup chunky salsa
12 flour tortillas (6 inches), warmed
Toppings: Sour Cream, shredded cheddar cheese, and shredded lettuce
Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili power; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
Remove chicken; cool slightly. Shred and return to slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through.
Serve in tortillas with desired toppings.
No comments:
Post a Comment