Sour Cream, shredded cheddar cheese and shredded lettuce, optional
Instructions
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 until chicken is tender.
Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn, salsa and beans.
Cover and cook on low for 45 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired.
Originally Submitted
4/10/2011
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