Lime Chicken Tacos/Burritos with Cilantro Lime Rice

Here is wonderful crock pot recipe for Lime Chicken Tacos/Burritos. It is very easy, cheap, and delicious! I got it from my friend Terra over at Barefoot conTerra who got it from a friend of hers. I only used two chicken breasts (because that is all I had) and it made just enough for my family. Of course, we loaded our tacos/burritos up with the Cilantro Lime Rice, sour cream, cheddar cheese, and tomatoes as well. You could also flavor up some black beans to put in the burrito as well.

1-1/2 pounds boneless skinless chicken breasts
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn
1 cup chunky salsa
flour tortillas (The size depends on if you want tacos or burritos. I make tacos for the boys and my husband and I make burritos)

Place the chicken in the crock pot. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5 hours.

Remove chicken. Using two forks, shred the chicken and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 45 minutes.

Cilantro Lime Rice
I really wanted Cilantro Lime rice tonight for some reason. So, I looked around on the internet for a recipe. This is a couple recipes put together. If you follow the instructions on how to make the rice, you will be so thankful! This rice is so fluffy and wonderful!

1 c. basmati rice or other long-grain rice
2 tsp. olive oil
1/2 tsp. salt
1 3/4 c. water
1/4 cup finely chopped fresh cilantro
2 Tbsp fresh lime juice
2 Tsp. lime zest

Bring water to boil in a medium saucepan. Add olive oil, rice, and salt. Stir just to make sure the grains are separate, then cover and bring to a simmer. Simmer over low heat for about 17 minutes. Check on it at 10 minutes to see how it is doing. You want to cook just until the water has evaporated. When the timer goes off for the rice, remove the rice from the heat, remove the lid, place a couple paper towels over the pan, and replace the lid. This will catch the steam and keep the rice from getting sticky. Let the rice sit for about 10 minutes with the paper towels and lid on.

Remove the lid. Using a fork, fluff the rice gently.

Toss in cilantro, lime zest, and lime juice. Stir gently, just to combine.

Thrifty Thursday: My Birthday Meal

Today's Thrifty Thursday recipe is the meal that my mom would make every year for my birthday. I LOVE it and it is SO easy! She normally made it in the oven...cooking it for a while on low heat. I put it in the crockpot because it gives the meat the same moist texture and flavor.

1 pound of chicken breasts
2 (16 oz) containers of sour cream
1 or 2 cans cream of mushroom soup (depending on your taste...I use one)
3 garlic cloves minced
1 small or large can dried beef (found in aisle with canned chicken/tuna)
8 oz fresh mushrooms (Optional...I don't use them just because I like to keep it just like my Mom made it.)
salt and pepper to taste


Arrange the dried beef in the bottom of the casserole pan or crock pot in a layer. Place the chicken on top of the dried beef. Mix the sour cream, cream of mushroom soup, garlic, and mushrooms (if using) together and pour over the chicken. Season with salt and pepper. If in a crock pot, cook either on low for 8 hours or on high for 4 hours. Both lengths of time will make the chicken fall apart! You can also bake it in the oven for 3 hours on 250 degrees.

Serve it over rice or mashed potatoes.