Slow Cooker Cilantro Lime Chicken Tortillas
3 boneless, skinless chicken breasts
Juice from 2 limes
1 tsp. cumin
1 bunch fresh cilantro, torn
1 (16-oz.) bag frozen extra sweet corn
1 garlic clove, minced
1/4 c. diced red onion
1 (15-oz.) can black beans, drained and rinsed
1 pkg. burrito-size flour tortillas
1. Add chicken breasts to the bottom of the slow cooker. Squeeze limes over the top and rub chicken with cumin.
2. Add all other ingredients on top and cook on low for 8 hours.
3. Remove cooked chicken breasts, shred or dice and stir back into mixture.
4. Serve in tortillas.
Apron Strings Tips: I like to have sour cream and guacamole available with these. The kids add salsa. We’ve also tried this recipe as a salad and adding a few crushed tortilla chips on top.