Southwestern Chicken and Veggies - Lisa Deane

15 oz Frozen Corn

Frozen Bell Pepper Strips

1 diced onion

1 tbsp chopped cilantro

Juice of 1 lime

4 boneless skinless chicken breasts

3 tbsp Taco Seasoning

1 tbsp cumin
1 tsp chili powder

Cook on Low in slow cooker for 4-6 hours

Shred Chicken, drain excess liquid
Serve in tortillas or on a salad