Now that fall is upon us I’ve been able to use my crock pot for meals a few times a week. I gave myself a challenge a couple of weeks ago to only cook meals for one week using the crock pot. I can honestly say that it made my life so much easier! I planned meals out for the whole week the weekend before and purchased the whole week’s worth of groceries ahead of time as well. I started the crock pot before I left for work and then dinner was done by the time I got home!
One recipe my family really enjoyed was this lime taco chicken recipe that I adapted from another recipe. I felt like the initial recipe was lacking in Mexican spices, so I did a little experimenting. The first time we had the recipe we didn’t shred the chicken and just ate the chicken breasts with Mexican rice and a vegetable. This last time I shredded the chicken and then made Mexican salads with it. I’m obsessed now! Having a vinegar and yeast allergy makes it so I can’t have dressing on my salads, but the flavor of the shredded chicken was all I needed, so it was perfect.
Shredded Lime Taco Chicken
11/2-2 lbs chicken breasts
2 tbs lime juice
1 tbs chili powder
1 tsp cumin
1 tsp paprika
1 tsp minced garlic
Salt and pepper to taste
1 c salsa
1 c frozen corn
Salad veggies (I used romaine lettuce, black beans drained and rinsed, shredded cheese, cherry tomatoes, avocado and sour cream)
In a small bowl, mix the lime juice, all of the spices and garlic.
Place your chicken breasts (I actually put mine in frozen) into the slow cooker, trying to space them out as evenly as possible.
Pour your lime mixture over your chicken breasts. If some pieces of chicken don’t have the mixture over it, spoon the lime mixture over the chicken in those spots.
Set your slow cooker for low and cook the chicken for about 5 hours. My slow cooker tends to cook things very quickly so it might take you a little longer or a little less time to cook your chicken.
Once cooked, take the chicken out of the crock pot and shred it using a fork. Place the chicken back into the slow cooker.
Add the corn and salsa to the chicken, stir and then cook the mixture for another 30 minutes or so, or until it is warm.