Cooked - Cilantro Lime Chicken Crockpot Tacos - New Recipe

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Cilantro Lime Chicken Crockpot Tacos

8.0

4 chicken breasts (roughly 2 lbs; boneless skinless chicken thighs may also be used * see note 1)

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)

½ cup chicken stock

2 cloves garlic

¼ teaspoon salt

½ teaspoon cumin

¼ teaspoon ground coriander

1 lime (zested)

2 tablespoons honey (note 2)

¼ cup packed cilantro leaves

Tortillas (2 small tortillas per person)

Shredded cabbage

Radish slices

Greek yogurt

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Combine - In the base of a 6-quart slow cooker, place the chicken breasts, corn and onion slices.
Blend sauce - Using a stand or immersion blender, blend the sauce ingredients and pour over slow cooker contents.
Slow cook - Cover and cook on low for 4-5 hours, until chicken is cooked through.
Serve - Shred chicken, then serve in tortillas topped with yogurt, shredded cabbage, and radish slices. * see note 3

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