Ingredients
- 1 can diced tomatoes (14 1/2 ounces)
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 large yellow onion sliced
- 5 cloves garlic minced
- 2 pounds boneless, skinless chicken breasts
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Kosher salt and black pepper to taste
- Juice of 1 lime
- Tortillas for serving
- Fresh cilantro for garnish
- Desired toppings for serving
Instructions
- Pour half of the diced tomatoes into the slow cooker. Add half of the sliced bell peppers and onion, then sprinkle the minced garlic over the vegetables.
- Place the chicken breasts over the veggie layer.
- In a small bowl, mix the chili powder, ground cumin, smoked paprika, salt, and black pepper. Sprinkle the seasoning over the chicken, flip the chicken to coat both sides evenly.
- Layer the remaining diced tomatoes, bell peppers, and onion over the chicken.
- Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- Stir in the fresh lime juice and mix well. Taste and adjust salt if needed.
- Spoon the chicken and vegetable mixture onto warm tortillas, garnish with cilantro, and add your favorite toppings.
