Place in crock pot. Cook on low for 5-6 hours or until tender.
- 3 chicken breasts
- juice from 1 lime
- 1 T chili powder
- 1 c frozen corn (or a can of corn)
- 1 c salsa
- 1 can black beans
Serve with avocados, sour cream, lettuce, cheese, and whatever else you like on tacos.
This turned out great. Although I should add that because it was such a wet mixture it turned my crunchy taco shell into a mushy one pretty quick. For that reason I think it would be great as a base for a taco salad.