Lime Chicken Soft Tacos
I tend to use my crockpot a lot in the summer months, and I probably use it more than I do any other time of the year. We’ll be hitting 100+ degrees daily for at least two more months, so anything I can do to avoid heating up the kitchen with the oven or even the stove some days will help.
For this reason, I do some hunting now and then for new crockpot recipes. This one, however, is one I’ve been making for years. The kids love it, the husband loves, and I love it, but the best part is that you dump everything in and go about your day, and the most work you have to do when you’re ready to eat is open a package of tortillas.
You can easily adjust the amounts you’ll need by adding another chicken breast and cup or so of salsa. The recipe below easily feeds the five of us (several tacos each) with some leftover.
Chicken Soft Tacos
2 boneless, skinless chicken breasts (or a package of chicken tenders)
1/2 tsp chili powder (optional)
16 oz jar of salsa
2 Tb lime juice
4 oz can diced green chilis
1 14oz can black beans, drained and rinsed
1 14 oz can sweet corn, drained
Place chicken in slow cooker and sprinkle with chili powder. Add lime juice and jar of salsa and cook on high for 6 hours or low for 8 hours.
Shred the meat with two forks and return to slow cooker. Add the drained corn, drained and rinsed black beans, and diced green chilis. Cook another half hour on high until heated through.
Serve on soft flour tortillas with cheese, sour cream, shredded lettuce, diced red onions, etc.