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This is an easy crock pot meal you can start in the morning and have ready by dinner. The best part is how versatile this meal is. You can use leftovers to make the filling, or skip the tortillas and use it as a salad topper.
I love anything that goes into a tortilla so this is comfort food at its best to me. All you need are some warm corn tortillas, some cheese, lettuce, tomatoes, and any other toppings you want. I also like black olives, salsa, sour cream, and guacamole. Yum! Serve with some spanish rice, salad, and beans and you’ve got a great meal!
1 1/2 lb. boneless, skinless chicken breasts
3 T lime juice
1 T chili powder
1 cup frozen corn
1 cup salsa
12 tortillas, warmed
shredded cheese, lettuce, and tomatoes for toppings
1. Place 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.
2. Remove chicken; cool slightly. Shred meat with two forks ad return to the slow cooker; heat through. stir in corn and salsa.
3. Cover and cook on 30 for 30 minutes or until heated through. Serve in tortillas with toppings of your choice.