Slow-Cooker Chicken Tacos Recipe

Ingredients: 1-1/2 pounds boneless skinless chicken breast halves, 3 tablespoons lime juice, 1 tablespoon chili powder, 1 cup

frozen corn, thawed, 1 cup chunky salsa, 12 fat-free flour tortillas (6 inches), warmed, Optional: Sour cream, pickled onions,

shredded lettuce, sliced avocado and shredded cheddar or Cotija cheese. Transfer chicken to a 3-quart slow cooker. Mix the chili

powder and lime juice and drizzle it over the chicken. Cook for five to six hours on low, covered, or until chicken is cooked. Take

out the bird. Return meat to slow cooker after shredding with two forks when it's cold enough to handle. Add corn and salsa and stir. Cook on low

for about 30 minutes, covered, until well heated. Spoon contents into tortillas; garnish with cheese, pickles, sour cream, and lettuce if like.

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