Total Time
6hrs 10mins
Prep 10 mins
Cook 6 hrs

From Simple & Delicious, slightly modified. I could best describe this recipe as zesty, easy, and delicious.

Ingredients Nutrition

Directions

  1. Place chicken in a 3 qt slow cooker.
  2. Combine lime juice, chili powder, corn, salsa, and about half a cup of water.
  3. Pour mixture over chicken.
  4. Cover and cook on low for 5-6 hours.
  5. Remove chicken; cool slightly.
  6. Shred and return to slow cooker.
  7. Cover and cook on low for 30 minutes.
  8. Serve in tortillas with sour cream, cheese, and lettuce if desired.

Reviews

(3)
Most Helpful

I have this from Simple and Delicious magazine/ cookbook. It is so easy , delicious and low-fat. I followed the original instructions, which were to put the chicken breasts in the crock pot, mix 3-4 tablespoons of lime juice with the chili powder(I used taco seasoning instead-a better blend of spices) and to pour the mixture over the chicken. There was no need for the 1/2 cup of water, the chicken gives off plenty of juices. After the chicken was tender (mine took less than 3 hours), I shredded it and then put it back in the crock pot and added the salsa and corn. I added 1 cup of black beans also , and more lime juice and fresh cilantro. Heated through for 30-60 minutes. These are great and a lifesaver when you need a fast, easy dinner!They please everyone in my family too!

bad kitty 1116 September 23, 2009

This was fantastic both times I made it. 1st time, made to recipe. 2nd time, added 2 cans of green chilies and can of black beans. Was even better 2nd time around. Great over nachos or by itself. Such a quick easy delicious meal!!!!

meurer77 October 07, 2007

This was super easy and delicious. I used frozen chicken breasts, so I eliminated the water. It turned out great! I will add a little more spice next time, since it was not hot enough for my taste. I added some green chilies and enchilada sauce to the leftovers to made a chicken enchilada caserole. Great muti-use recipe!

Noodle's Momma May 06, 2007

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