I love Mexican food. But, sometimes, I just don’t have the time to stand over the stove and cook a whole Mexican meal. Enter another one of my loves: slow cookers. Slow cookers actually create time when you don’t have much of it. You know me, I love to cook. But, I do not love to spend hours in my hot, un-airconditioned kitchen on 90+ degree days. It’s absolutely miserable. But on days like that, I still want a great meal. This is one of my “go-to’s” for a great, easy meal. It is also one of my “go-to’s” for feeding a crowd. It’s amazing how many people you can feed with this dish with just a little adaptation. I fed a crowd of about 25 hungry college students this past semester using just 4 or 5 large chicken breasts! The corn and salsa that you add, multiplies the mixture. Every time I make this, it reminds me of the Bible story of the feeding of the 5,000 with just 5 loaves and 2 fish. You’re going to love this!
Chili Lime Chicken Tacos
1 TBSP Chili Powder
3 TBSP Lime Juice (Fresh or Bottled)
3 Chicken Breasts
1 Cup Frozen Corn Kernels
1 Cup Salsa
Mix Chili Powder and Lime Juice together in slow cooker. Place Chicken Breasts in slow cooker and toss to coat in mixture. Cook on low for 4-6 hours or high for 2-3 hours. Shred Chicken with Kitchen Sheers or two forks in slow cooker. Stir in corn and salsa and cook for 30 more minutes. Serve in hard or soft taco shells or on a salad with chips.
Yields: 8 servings
Recipe Source: Taste of Home
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