Prep Time: 15 mins | Cook Time: 6 hrs 10 mins | Total Time: 6 hrs 25 mins | Yield: 6 Servings
This recipe was made easy with the help of the slow cooker. All you need to do is to add all the ingredients to it and turn the heat! This dish is total comfort food for the whole family! The ingredients are very easy to find. I’m pretty sure you already have them! There’s no reason why you shouldn’t try this recipe because it is just perfect!
Ingredients:
2 1/2 teaspoons chili powder
3/4 teaspoon pepper
1 (14.5 ounces) can of petite diced tomatoes with green chilies
2 tablespoons fresh lime juice
2 pounds boneless, skinless chicken breasts
1 teaspoon paprika
3 bell peppers (preferably 1 red, 1 yellow, and 1 green) cored and sliced
4 cloves garlic, minced
1 tablespoon honey
1 teaspoon salt
2 teaspoons ground cumin
3/4 teaspoon ground coriander
1 large yellow onion, halved and sliced
For Serving:
Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese (optional)
12 6-inch flour tortillas
Directions:
Add 1/2 of the canned tomatoes to the bottom of the slow cooker and spread it evenly.
Add 1/2 of the onions, garlic, and 1/2 of the peppers over the canned tomatoes. Place the chicken breasts over the veggies.
Add pepper, coriander, chili powder, paprika, cumin, and salt into a mixing bowl. Whisk until well incorporated. Sprinkle the mixture over the chicken and toss until coated.
Add the rest of the potatoes over the chicken breasts followed by the peppers and onions.
Cover and seal the slow cooker, then cook everything for about 3 hours on a high setting or 6 hours on a low setting.
Remove the chicken breasts from the slow cooker, then use two forks to shred them into small pieces.
Add lime juice and honey into a mixing bowl, then stir until well blended. Stir the mixture into the slow cooker.
Put the shredded chicken back into the slow cooker together with salt and pepper. Stir until well combined.
Sprinkle freshly chopped cilantro on top.
Serve and enjoy!
Notes:
Feel free to use coriander instead of oregano.
Add the bell peppers last if you want them to be crisp.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories 432 | Calories from Fat 72 | Fat 8g 12% | Saturated Fat 1g 6% | Cholesterol 96mg 32% | Sodium 1007mg 44% | Potassium 1082mg 31% | Carbohydrates 48g 16% | Fiber 5g 21% | Sugar 13g 14% | Protein 34g 68% | Vitamin A 3380IU 68% | Vitamin C 125.2mg 152% | Calcium 123mg 12% | Iron 4.5mg 25%
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