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.
- 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. 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.