The original recipe was found in the TasteofHome's light slow-cooker Recipe Cards magazine.
Here is the ingredients and the instructions which seems really good...
but...I wanted a bit more...
Chili Corn and Lime Chicken Tacos Recipe
2 pounds boneless skinless chicken breasts
2 tablespoons lime juice
1 tablespoon lemon juice
1 tablespoon chili powder
2 tablespoon fresh parsley, chopped
1 garlic clove, minced
1 onion, chopped finely
1 teaspoon cumin
1 cup white sweet corn, canned or thawed, drained
2 cups vegetarian salsa
6" corn tortillas, warmed
condiments desired to build tacos...
fat free shredded cheese, fat free sour cream, tomatoes,
sliced black olives, sliced, mushrooms, chopped fresh onions,
Place chicken in 6 quart CrockPot.
Mix next seven ingredients together in a bowl and pour over chicken.
Cook for 5-6 hours on low or until chicken is done.
Take chicken out, place on a cutting board...
Hold the chicken with a fork and pull it with another fork
until all the chicken is done.
Return the chicken to the CrockPot.
Add the corn and salsa, stir all well.
Cover and cook on low for 30 minutes or heated thoroughly.
Serve in warm tortillas with desired toppings.