Lime Chicken Tacos

I am a big fan of the crock pot. You get up early, throw a bunch of stuff into it, and voila-- 6 hours later you have a delicious meal, almost no work required.

I found this recipe in an old issue of Simple and Delicious; I had the 6 ingredients on hand so I figured why not? Let me just say wow. The chicken, after cooking for 6 hours, just shreds into these delicious moist pieces. However, the sauce, made from mostly store bought salsa, leaves a little to be desired. If I make this again, which I figure I will, I will play around with the sauce... maybe add some taco seasoning... Or go a completely different route and make this BBQ chicken instead!

The salsa sauce isn't that bad, especially if you use a yummy salsa (I used Newman's Own Salsa with Pineapple which I adore --sweet and just a little bit spicy). And the most important part: It is quick and easy.

Lime Chicken Tacos
*Yields 12 tacos

1 1/2 pounds boneless skinless chicken breasts
1 lime juiced
1 Tablespoon chili power
1 teaspoon creole seasoning (optional)
1 cup frozen corn
1 cup chunky salsa (Newman's Own with Pineapple!)
12 flour tortillas

Toppings (optional): sour cream, shredded cheddar cheese, shredded lettuce

Place chicken in a 3-qt slow cooker. Pour lime juice, chili powder, and creole seasoning (if using) over the chicken. Cover and cook on low for 5-6 hours.

Remove chicken, cool slightly, shred, and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with toppings.