Cook Time: 6-8hrs low, 5-6hrs high
2 pounds boneless skinless chicken, thighs or breast (I recommend thighs, they don’t dry out as much in the slow cooker)
1 cup corn
1, 15-ounce can black beans
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 onion, diced
Juice from 2 limes
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon cumin
½ teaspoon black pepper
2 tablespoons fresh chopped cilantro
Serve with: treat this like you would taco filling – add to tacos, burritos, taco salad, nachos, or make burrito bowls with it. stir in 2 tablespoons fresh chopped cilantro before serving. It’s very versatile.
**Side Notes: we served our Cilantro Lime Chicken w/ Corn & Black Beans on spinach wraps, or jalapeño cheese wraps. We topped them with some sour cream and shredded cheese, and in hindsight, lettuce probably would have been delicious on it as well. I found this recipe to be VERY tasty, and it served a lot more than it said it did. We ended up making 9-10 wraps with it, and I’m not talking a little chicken mix, I’m talking STUFFED wraps! It was incredibly delicious, and I wouldn’t change anything with the recipe. It was a little on the spicier side, but you could cut down on the chilli powder to change that.