Saturday, April 27, 2013

Crockpot Chili Lime Chicken

I almost didn't get a picture of this one, by the time I got my girls plates ready for them, then started on my own, they were both asking for seconds. I am glad they love this dish, but sometimes wish they'd slow down long enough for me to eat my own food while it is still warm.

I love this simple recipe!  It is perfect for those days when you may not have a lot in the refrigerator, with minimal ingredients it is so easy to whip up without having to make a trip to the grocery store.  Pair it with homemade tortillas and crockpot refried beans from chef in training (the best beans we've ever made, no more canned beans for us!), some fresh pico, guacamole and chopped lettuce.  YUM!
Crockpot Chili Lime Chicken 

1 1/2 lbs boneless, skinless chicken breasts
3 tbsp lime juice (fresh is best, but the bottled juice works great too)
1 tbsp chili powder
1 cup frozen corn
1 cup salsa

Place the chicken in the crockpot.  In a small bowl, combine the lime juice and chili powder, pour it over the chicken.  Cover and cook on low for 6 hours, or until chicken is tender and easily shreds.  Shred chicken using two forks in the crockpot to retain the juices.  Add the corn and salsa, stir and replace the lid.  Cook on low for another 30 minutes until heated through.  Serve with tortillas, cheese, lettuce, beans, guacamole, and sour  cream.

*This chicken freezes really well, I love to double or triple the recipe and toss it into the freezer in freezer bags for an easy meal on a busy day.

It passes the kid test!  She ate 3 burritos this time.

1 comment:

  1. Mexican food is my fall-back. I LOVE IT! I will definitely try this and check out the homemade refried bean recipe. Thanks!


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