by Bethany
1.5 pounds boneless skinless chicken breasts
1/3 cup lime juice
1 T. chili powder
4 cloves garlic, minced
1 cup frozen corn
1 cup chunky salsa
cilantro
Place the chicken in a the crockpot. Combine lime juice, garlic, and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Shred with two forks. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Sprinkle in some fresh cilantro if desired.
Serve in tortillas with sour cream, cheese and lettuce if desired.
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