Ingredients
The following ingredients have 4 Servings
- 1 1/2 pounds chicken breast (, boneless, skinless)
- 2 tablespoons lime juice
- 1 bunch cilantro ( , large stems removed)
- 15 ounces canned corn (, drained )
- 3 cloves garlic ( , minced)
- 1/2 red onion ( , chopped)
- 15 ounce black beans ( , drained and rinsed)
- 1 teaspoon cumin
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon chile powder
- 2 tablespoons chicken stock
- 1/2 cup instant rice
- 12 small flour tortillas
- hot sauce ( , optional )
- 1 cup queso fresco ( , crumbled)
- lime wedges ( , for spritzing )
- salsa verde
Instruction
- Combine chicken breasts, lime juice, cilantro, corn, garlic, red onion black beans, cumin, fine sea salt, black pepper, chile powder and chicken stock in a slow cooker.
- Set for 6 hours on low.
- Thirty minutes before serving, remove chicken and shred. Return to slow cooker with instant rice, stir well, cover and continue to cook for 15 minutes.
- Using a slotted spoon, fill flour tortillas, top with a spritz of fresh lime juice, Sriracha, salsa verde and queso fresco.
- If you try this recipe, make sure to come back and let us know how you liked it.
