Lime Chicken Tacos
1-1/2 lbs. boneless skinless chicken breasts (I usually do 4-5)
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 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 on high for 3-4 hours until chicken is tender.
Remove chicken; cool slightly. Shred chicken and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in torillas with sour cream, cheese and lettuce if desired.
Side note: Sometimes this recipe has excess liquid. I usually just take the chicken out of the crock pot with a fork or slotted spoon.