Salsa Lime Chicken

I found this recipe on Pinterest.  I'm always looking for new chicken recipes and the fact that this is Tex-Mex... well that is a bonus. 

Ingredients

• 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

Directions

• 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 heated through. Serve in tortillas with sour cream, cheese and lettuce if desired. Yield: 12 tacos.

 
I omitted the corn since I didn't have any at the time.  I added cumin, garlic powder and paprika.  I also increased the lime juice.  I juiced 2 limes, don't ask me how much liquid that is.  
I took the chicken out for the boys after shredding.  I also served this over rolls instead of in a taco wrap. 


 




We found this a bit watery, but that could because I didn't let it cook in the salsa long enough.  Richard tried it the next day and liked it a lot better.  He also did it in a soft taco wrap and said that was the better way to eat it. 


I will probably try this again.  I'll use less lime and then let it cook longer in the salsa.