Slow-Cooker Chicken Tacos

Ingredients · for 6 (scales to your household)

• 1 1/2 pounds boneless skinless chicken breast halves $10.21
• 3 tablespoons Lime juice $0.61
• 1 tablespoon Chili powder $0.36
• 1 cup Corn $0.83
• 1 cup Chunky salsa $3.01
• 12 Fat-free flour tortillas (6 inches), warmed $5.99
• 1 can Sour cream, pickled onions (optional) $5.20

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Place the chicken in a 3-quart slow cooker. Pour the lime juice over the chicken, and sprinkle it with chili powder. Cook, covered, on low until the chicken is tender, five to six hours.
2. Remove the chicken from the slow cooker. When it’s cool enough to handle, shred the meat with two forks. Then, return it to the slow cooker. Editor’s Tip: Don’t drain the juices from the slow cooker. The shredded chicken will absorb those juices, helping the meat stay moist.
3. Add the corn and salsa to the slow cooker, and stir to combine. Cook, covered, on low until heated through, about 30 minutes.
4. Place the chicken filling on the tortillas with the desired toppings. Editor’s Tip: Warm the tortillas in the microwave or a hot skillet to make them more pliable.

Per serving