Slow-Cooker Chicken Tacos

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.

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.

Add the corn and salsa to the slow cooker, and stir to combine. Cook, covered, on low until heated through, about 30 minutes.

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.