FOR CROCKPOT

Lime Chicken Tacos

SLOW COOKER METHOD

• 1 1/2 pounds boneless skinless chicken breasts
• 3 tablespoons lime juice (about 2 limes)
• 1 tablespoon chili powder
• 1 cup frozen corn
• 1 cup chunky salsa

1. Place chicken in a 3-quart slow-cooker. Combine lime juice and chili powder; pour over chicken.

2. Cover and cook on low for 5-6 hours or until tender. Remove chicken; cool slightly. Shred and stir in corn and salsa. Freeze in airtight container.

3. To serve:
Thaw chicken mixture and heat until heated through. Serve on 6-inch flour tortillas with sour cream, shredded cheddar cheese, lettuce and chopped tomatoes.

Note: You may also use Perfect Poached Chicken or Chunky Seasoned Chicken by heating the chicken with the lime juice and chili powder. Then add the corn and salsa and serve on tortillas as described above in #3.