- Total time 5 hours & 30 minutes
- Portion size 6 servings
Ingredients
Chicken:
Assembly:
Method
Chicken
Place chicken breasts, corn and onion in large sealable container. In large measuring cup, combine broth, cilantro, garlic, honey, chili powder, cumin, coriander, salt, cayenne pepper and lime zest; using hand blender, blend until smooth. Pour over chicken mixture; seal container and freeze for up to 3 months. Thaw container in fridge for 24 to 36 hours. Transfer mixture to slow cooker; cover and cook at Low setting until chicken is very tender, 5 to 6 hours.
Assembly
Preheat oven to 350°F. Wrap tortillas in foil and bake for 10 minutes. Meanwhile, using two 2 forks, shred chicken; transfer to serving bowl. Arrange corn and onion mixture, cabbage, radishes, sour cream and cilantro in separate small bowls. Serve with warm tortillas and lime wedges.
Nutritional facts PER SERVING: about
- Calories 400
- Total fat 15 g
- Saturated fat 6 g
- Cholesterol 75 mg
- Sodium 695 mg
- Total carbohydrate 41 g
- Fibre 3 g
- Sugars 10 g
- Protein 25 g