Cilantro Lime Chicken Crockpot Tacos

Name: Cilantro Lime Chicken Crockpot Tacos
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 20 min
Ingredients: 4 chicken breasts ((roughly 2 lbs; boneless skinless chicken thighs may also be used)); 11.5 oz can of corn kernels ((drained; 341 mL)); 15 oz can of black beans ((drained & rinsed; optional)); 1 red onion (sliced into strips); 1/2 cup chicken stock; 2 cloves garlic; 1/4 teaspoon salt; 1/2 teaspoon cumin; 1/4 teaspoon ground coriander; zest of 1 limes; 2 tablespoons honey; 1/4 cup packed cilantro leaves; Tortillas (2 small tortillas per person); shredded cabbage; radish slices; greek yogurt

5.0

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Prep Time: 15 minutes

Cook Time: 240 minutes

Total: 260 minutes

Servings: 8

Author : Denise Bustard

chicken dairy free gluten free

Instructions

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Step 1

In the base of a 6 quart slow cooker, place the chicken breasts, corn and onion slices.

Step 2

Using a stand or immersion blender, blend the sauce ingredients and pour over slow cooker contents.

Step 3

Cover and cook on low for 4-5 hours, until chicken is cooked through.

Step 4

Serve in tortillas topped with yogurt, shredded cabbage and radish slices

Step 5

In a gallon sized freezer bag (see note), place the chicken breasts, corn and onion slices.

Step 6

Using a stand or immersion blender, blend the sauce ingredients and pour into the bag.

Step 7

Seal and freeze for up to 3 months.

Step 8

Thaw completely and cook as directed above.

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